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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • 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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    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!

    Browse Steps
    1 of 5