Seared Pork Chops with Sautéed Cabbage & Sweet Potato

Seared Pork Chops

with Sautéed Cabbage & Sweet Potato

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Chefs, tonight we're highlighting a timeless trio of fall flavors: pork, cabbage and apple. When simply sautéed, our cone cabbage turns enticingly nutty and tender, forming the perfect base for our spiced pork chops. As for the apple, we’re using it to make a bright compote that complements the pork’s richness. Another seasonal favorite, sweet potato—roasted then tossed with creamy blue cheese—makes for a spectacular side.

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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into ¼-inch-thick rounds. Core and small dice the apple. Cut out and discard the cabbage core; thinly slice the leaves.

Roast the sweet potato:

2 Roast the sweet potato:


Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

Make the apple compote:

3 Make the apple compote:


While the sweet potato roasts, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the apple and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the mustard, sugar and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

Cook the pork chops:

4 Cook the pork chops:


While the sweet potato continues to roast, pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend (tapping off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover the cooked pork chops with aluminum foil; set aside rest for at least 5 minutes.

Cook the cabbage:

5 Cook the cabbage:


While the pork chops rest, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cabbage and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and wilted. Add the vinegar and cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a serving dish.

Finish the sweet potato & serve your dish:

6 Finish the sweet potato & serve your dish:


In a medium bowl, combine the roasted sweet potato and cheese. Drizzle with olive oil and toss to mix; season with salt and pepper to taste. Transfer the sweet potato and cooked pork chops to the serving dish of cooked cabbage. Top the pork chops with the apple compote. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into ¼-inch-thick rounds. Core and small dice the apple. Cut out and discard the cabbage core; thinly slice the leaves.

2 Roast the sweet potato:


Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the sweet potato:

Make the apple compote:

3 Make the apple compote:


While the sweet potato roasts, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the apple and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the mustard, sugar and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

4 Cook the pork chops:


While the sweet potato continues to roast, pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend (tapping off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover the cooked pork chops with aluminum foil; set aside rest for at least 5 minutes.

Cook the pork chops:

Cook the cabbage:

5 Cook the cabbage:


While the pork chops rest, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cabbage and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and wilted. Add the vinegar and cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a serving dish.

6 Finish the sweet potato & serve your dish:


In a medium bowl, combine the roasted sweet potato and cheese. Drizzle with olive oil and toss to mix; season with salt and pepper to taste. Transfer the sweet potato and cooked pork chops to the serving dish of cooked cabbage. Top the pork chops with the apple compote. Enjoy!

Finish the sweet potato & serve your dish:

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