Center-Cut Pork Chops with Sautéed Vegetables & Cheddar-Scallion Cornbread

Center-Cut Pork Chops

with Sautéed Vegetables & Cheddar-Scallion Cornbread

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Chefs, there aren’t too many things better than cornbread hot out of the oven. Deliciously rich and crumbly, it’s a down-home classic, with a uniquely satisfying taste and texture. But, well, we think we may have found a way to make it even better: adding savory cheddar cheese and aromatic scallions. That’s what we’re doing here, serving the cornbread as a side for pork chops and an array of delicious vegetables, from collard greens to tangy bell peppers and onion.

Get Cooking
fresh
ingredients
Center-Cut Pork Chops with Sautéed Vegetables & Cheddar-Scallion Cornbread
Title
  • 4 Center-Cut Pork Chops
  • 1 Farm Egg
  • 1½ cups Cornbread Mix
  • 3 Scallions
  • 2 cloves Garlic
  • 2 Red Bell Peppers
  • 1 bunch Collard Greens
  • 1 Yellow Onion
  • 2 oz Cheddar Cheese
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Sherry Vinegar
  • 2 tsps Pork Chop Spice Blend (Smoked Sweet Paprika & Instant Flour)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions on an angle; cut the green tops into ½-inch pieces on an angle. Peel and mince the garlic. Cut out and discard the stems, ribs and seeds of the bell peppers; thinly slice the bell peppers. Remove and discard the collard green stems; roughly chop the leaves. Peel and thinly slice the onion. Grate the cheese.

Make the cornbread:
2 Make the cornbread:

Lightly oil a baking dish. In a large bowl, combine the cornbread mix, egg, cheese, ⅓ cup of water and half the green tops of the scallions; season with salt and pepper. Transfer to the oiled baking dish. Bake 15 to 20 minutes, or until a knife inserted into the center of the cornbread comes out clean. Remove from the oven and set aside to cool slightly.

Cook the pork chops:
3 Cook the pork chops:

While the cornbread bakes, pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the pork chops; cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a serving dish, leaving any browned bits (or fond) in the pan. Loosely cover the pork chops with foil. Set aside in a warm place.

Start the bell peppers & onion:
4 Start the bell peppers & onion:

While the cornbread continues to bake, add 1 tablespoon of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and lightly browned.

Finish the bell peppers & onion:
5 Finish the bell peppers & onion:

To the pan of bell peppers and onion, add the tomato paste, vinegar, half the garlic, half the white bottoms of the scallions and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume; season with salt and pepper to taste. Transfer to the serving dish of cooked pork chops. Wipe out the pan.

Cook the collard greens & serve your dish:
6 Cook the collard greens & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining garlic and white bottoms of the scallions. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a serving dish. Garnish the cooked pork chops and finished bell peppers and onion with the remaining green tops of the scallions. Serve with the cooked collard greens and cornbread on the side. 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
1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions on an angle; cut the green tops into ½-inch pieces on an angle. Peel and mince the garlic. Cut out and discard the stems, ribs and seeds of the bell peppers; thinly slice the bell peppers. Remove and discard the collard green stems; roughly chop the leaves. Peel and thinly slice the onion. Grate the cheese.

2 Make the cornbread:

Lightly oil a baking dish. In a large bowl, combine the cornbread mix, egg, cheese, ⅓ cup of water and half the green tops of the scallions; season with salt and pepper. Transfer to the oiled baking dish. Bake 15 to 20 minutes, or until a knife inserted into the center of the cornbread comes out clean. Remove from the oven and set aside to cool slightly.

Make the cornbread:
Cook the pork chops:
3 Cook the pork chops:

While the cornbread bakes, pat the pork chops dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the pork chops; cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a serving dish, leaving any browned bits (or fond) in the pan. Loosely cover the pork chops with foil. Set aside in a warm place.

4 Start the bell peppers & onion:

While the cornbread continues to bake, add 1 tablespoon of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and lightly browned.

Start the bell peppers & onion:
Finish the bell peppers & onion:
5 Finish the bell peppers & onion:

To the pan of bell peppers and onion, add the tomato paste, vinegar, half the garlic, half the white bottoms of the scallions and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume; season with salt and pepper to taste. Transfer to the serving dish of cooked pork chops. Wipe out the pan.

6 Cook the collard greens & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining garlic and white bottoms of the scallions. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Add the collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a serving dish. Garnish the cooked pork chops and finished bell peppers and onion with the remaining green tops of the scallions. Serve with the cooked collard greens and cornbread on the side. Enjoy!

Cook the collard greens & serve your dish: