Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Seared Pork Chops & Pickled Mustard Seeds

with Potato Salad & Slaw

Mediterranean Diet
Mediterranean Diet
Great for Grilling
Great for Grilling
  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For exciting texture and piquant flavor, we’re quickly pickling mustard seeds (along with honey and shallot) to make a sophisticated topping for our pork chops in this recipe. We’re rounding it out with comforting sides of slaw and a mustardy potato salad whose dressing gets a tangy kick from buttermilk.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and small dice the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, whisk together the buttermilk, mustard, oregano, 2 tablespoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.

Make the potato salad:
2 Make the potato salad:

Add the diced potatoes to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the dressing and stir to coat; season with salt and pepper to taste. 

Make the slaw:
3 Make the slaw:

While the potatoes cook, in a medium bowl, combine the sliced cabbage, half the honey (kneading the packet before opening), half the vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Make the pickled mustard seed topping:
4 Make the pickled mustard seed topping:

While the slaw marinates, in a medium pan, combine the mustard seeds, diced shallot, remaining honey, remaining vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced in volume. Transfer to a heatproof bowl. Stir in a drizzle of olive oil. Set aside to cool at least 10 minutes.

Cook the pork & serve your dish:
5 Cook the pork & serve your dish:

STOVE: Rinse and wipe out the pan used to make the mustard seed topping. Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.
GRILL: Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides. Grill 3 to 4 minutes per side, or until browned and cooked through. Transfer to  a plate. 

Serve the cooked pork with the potato salad and slaw. Top the pork with the pickled mustard seed topping. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and small dice the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, whisk together the buttermilk, mustard, oregano, 2 tablespoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.

2 Make the potato salad:

Add the diced potatoes to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the dressing and stir to coat; season with salt and pepper to taste. 

Make the potato salad:
Make the slaw:
3 Make the slaw:

While the potatoes cook, in a medium bowl, combine the sliced cabbage, half the honey (kneading the packet before opening), half the vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

4 Make the pickled mustard seed topping:

While the slaw marinates, in a medium pan, combine the mustard seeds, diced shallot, remaining honey, remaining vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced in volume. Transfer to a heatproof bowl. Stir in a drizzle of olive oil. Set aside to cool at least 10 minutes.

Make the pickled mustard seed topping:
Cook the pork & serve your dish:
5 Cook the pork & serve your dish:

STOVE: Rinse and wipe out the pan used to make the mustard seed topping. Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.
GRILL: Pat the pork dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides. Grill 3 to 4 minutes per side, or until browned and cooked through. Transfer to  a plate. 

Serve the cooked pork with the potato salad and slaw. Top the pork with the pickled mustard seed topping. Enjoy!