Spiced pork chops with braised apple, cabbage, and cranberries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spiced pork chops with braised apple, cabbage, and cranberries

Diabetes-Friendly, Gluten-Free, Carb-Conscious, Soy-Free, Mediterranean, Lean & Clean, Dairy-Free, Paleo

2 Servings, 370 Calories/Serving

20 Minutes

These paleo, gluten-free pork chops paired with antioxidant-rich cranberries, cabbage, and apple will keep you feeling great.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 organic Fuji or other apple
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 boneless pork loin chops (about 6 ounces each)
  • Sun Basket warming spice blend (granulated garlic - ground ginger - fenugreek - cinnamon - dried thyme)
  • ¼ cup organic fresh cranberries
  • 1 cup vegetable broth

Nutrition per serving

Calories: 370, Protein: 31g (62% DV), Fiber: 7g (28% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 0.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 75mg (25% DV), Sodium: 360mg (15% DV), Carbohydrates: 33g (11% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables and apple

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • Peel the apple, if desired; core and cut into ½-inch pieces.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the cabbage and one for garnish.

2

Prep and brown the pork

  • Pat the pork dry with a paper towel; season with salt and pepper and the warming spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.

3

Cook the vegetables and fruit; finish the pork

In the same pan used for the pork, if dry, add 2 teaspoons [4 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to brown and soften, 2 to 3 minutes. Stir in the apple, season with salt and pepper, and cook until the apple is slightly softened, 1 to 2 minutes. Stir in the cabbage, cranberries, and half the parsley and cook until the cabbage starts to wilt, 1 to 2 minutes. Stir in the vegetable broth.
Add the pork and any accumulated juices, nestling the pork among the vegetables. Bring to a boil, reduce to a simmer, and cook until the broth is thickened slightly and the pork is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the vegetables and fruit to individual plates and top with the pork and sauce. Garnish with the remaining parsley and serve.
Kids Can!
  • Measure the onion.
  • Strip the parsley leaves.
  • Garnish with the parsley.