Southern Pork Chops & Crispy Corn Cakes with Braised Apple & Kale

Southern Pork Chops & Crispy Corn Cakes

with Braised Apple & Kale

35 MIN
+$2.45/serving 4 Servings
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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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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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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  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    In this comforting dish, pork chops are seared with a coating of Southern-style spices (like paprika and cayenne), then topped with a drizzle of rich mayo mixed with hot sauce and honey. We’re pairing it with two classic sides: a quick-braised duo of sweet apple and hearty kale, and homemade, pan-fried cornbread cakes.
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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    fresh
    ingredients
    Southern Pork Chops & Crispy Corn Cakes with Braised Apple & Kale
    Title
    • 4 Skin-On Salmon Fillets
    • 2 Pasture-Raised Eggs
    • 1 Apple
    • 1 cup Cornbread Mix
    • 2 Tbsps Apple Cider Vinegar
    • ¼ cup Mayonnaise
    • 1 Tbsp Hot Sauce
    • 1 bunch Kale
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 2 Tbsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Combine the grated apple and chopped kale. In a bowl, whisk together the hot sauce, mayonnaise, honey (kneading the packet before opening), and a pinch of the spice blend. Season with salt and pepper.

    Braise the apple & kale
    2 Braise the apple & kale

    In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared apple and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the vinegar and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Make the batter
    3 Make the batter

    Meanwhile, in a medium bowl, combine the cornbread mix, eggs, and buttermilk. Season with pepper. Whisk to thoroughly combine.

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

    *An instant-read thermometer should register 145°F.

    Cook the corn cakes & serve your dish
    5 Cook the corn cakes & serve your dish

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 1 to 3 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a plate. Serve the cooked salmon with the cooked corn cakes and braised apple and kale. Top the pork with the sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Combine the grated apple and chopped kale. In a bowl, whisk together the hot sauce, mayonnaise, honey (kneading the packet before opening), and a pinch of the spice blend. Season with salt and pepper.

    2 Braise the apple & kale

    In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared apple and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the vinegar and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Braise the apple & kale
    Make the batter
    3 Make the batter

    Meanwhile, in a medium bowl, combine the cornbread mix, eggs, and buttermilk. Season with pepper. Whisk to thoroughly combine.

    4 Cook the fish

    Pat the fish dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.

    *An instant-read thermometer should register 145°F.

    Cook the fish
    Cook the corn cakes & serve your dish
    5 Cook the corn cakes & serve your dish

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 1 to 3 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a plate. Serve the cooked salmon with the cooked corn cakes and braised apple and kale. Top the pork with the sauce. Enjoy!

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