Meal Kit
German Beer Garden Pork Chop
with apple braised carrots and red cabbage
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 6 fl. oz. Apple Cider
- 10 oz. Carrot
- 1 Yellow Onion
- 6 oz. Shredded Red Cabbage
- ½ oz. Dijon Mustard
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2 tsp. Chicken Demi-Glace Concentrate
- 4 Parsley Sprigs
- 0 Dill Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2qW2WKPR
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Calories470
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Carbohydrates42g
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Net Carbs37g
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Fat10g
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Protein53g
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Sodium550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Large Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel, trim, and cut carrot into thin diagonal slices. Halve and peel onion. Slice halves into 1/4" slices. Mince dill, leaves and stems. Stem and coarsely chop parsley. Rinse pork chops, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
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2 Sear the Pork Chops
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Sear on one side until lightly browned, 2-3 minutes. Transfer pork to prepared baking sheet Pork will finish cooking in a later step. Reserve pan; no need to wipe clean.
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3 Bake the Pork Chops
Place baking sheet in oven and roast until browned and pork chops reach a minimum internal temperature of 145 degrees, 5-8 minutes. Remove pork from baking sheet and rest 5 minutes. While pork roasts, cook vegetables.
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4 Cook the Vegetables
Place a large pan over medium heat. Add 2 tsp. olive oil, carrots, 1/2 tsp. salt, and 1/4 tsp. pepper to hot pan. Cook, stirring often, until lightly browned 3-4 minutes. Add apple cider and bring to a boil. Add cabbage and cook, stirring occasionally, until liquid is completely reduced, 4-6 minutes. Remove from burner and stir in parsley. Set aside.
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5 Make the Sauce
Return pan used to sear chops to medium heat. Add 1 tsp. olive oil and onions to hot pan and cook, stirring occasionally, until golden brown, 3-5 minutes. Stir in 3/4 cup water, chicken demi-glace, and Djion and bring to a boil. Boil until reduced by 2/3, 4-6 minutes. Remove from burner and stir in dill.
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6 Plate the Dish
Add any accumulated juices from resting pork into sauce. Place vegetables on plate, place pork chops next to vegetables, and sauce over pork.
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