In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork chops with apple pan sauce and sweet potato–cabbage mash
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly
2 Servings, 450 Calories/Serving
Cabbage and sweet potatoes: a duo for the ages! With a little inspiration from Irish colcannon, this humble pairing spruces up plates of tender pork chops.
In your bag
- 1 organic white or other sweet potato
- 2 ounces organic shredded green or other cabbage
- 1 organic yellow onion
- 1 organic Fuji or other apple
- 2 boneless pork loin chops (about 6 ounces each)
- 1 cup vegetable broth
Calories 450, Total Fat 13g (17% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 420mg (18% DV), Total Carb. 54g (20% DV), Fiber 9g (32% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Make the sweet potato–cabbage mash
- Peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium sauce pot, add the sweet potato and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Add the cabbage and cook until wilted, 1 to 2 minutes. Drain, reserving 2 tablespoons [¼ cup] cooking water.
Return the vegetables to the pot and add 1 tablespoon [2 TBL] cooking water. Using the back of a spoon or a masher, coarsely mash the vegetables, adding more cooking water as needed to reach the desired consistency. Season to taste with salt and pepper. Cover and keep warm. While the vegetables are cooking, prepare the rest of the meal.
Prep the remaining ingredients
- Peel and finely chop enough onion to measure 1 cup [2 cups].
- Peel the apple, if desired; core and cut into ¼-inch pieces.
- Pat the pork dry with a paper towel; season with salt and pepper.
Cook the pork and apple pan sauce
In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but not yet cooked through, 3 to 4 minutes. Transfer to a plate.
Add the onion to the pan, season with salt and pepper, and cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until the onion starts to soften, 2 to 3 minutes. Stir in the apple and cook until starting to soften, 1 to 2 minutes. Add the vegetable broth, pork, and any accumulated juices and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the pork is cooked through but still faintly pink within and the sauce has thickened, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the pork and sweet potato–cabbage mash to individual plates. Top the pork with the apple pan sauce and serve.
- Cover the sweet potato with water in a sauce pot.
- Measure the onion.
- Time the cooking.