German Beer Garden Pork Chop

with apple braised carrots and red cabbage

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Carrot
  • 1 Yellow Onion
  • 0 Dill Sprig
  • 4 Parsley Sprigs
  • 16 oz. Bone-in Pork Chops
  • 6 fl. oz. Apple Cider
  • 6 oz. Shredded Red Cabbage
  • Info
    2 tsp. Chicken Demi-Glace
  • ½ oz. Dijon Mustard

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.

  • Nutrition (per serving)

  • Calories
    582
  • Carbohydrates
    42g
  • Fat
    25g
  • Protein
    43g
  • Sodium
    546mg

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

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into thin diagonal slices. Halve and peel onion. Slice halves into ¼" slices. Mince dill, leaves and stems. Stem and coarsely chop parsley. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 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.

  • 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.

  • 4

    Cook the Vegetables

    Place a large pan over medium heat. Add 2 tsp. olive oil, carrots, ½ tsp. salt, and ¼ 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.

  • 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 ¾ cup water, chicken demi-glace, and Djion and bring to a boil. Boil until reduced by ⅔, 4-6 minutes. Remove from burner and stir in dill.

  • 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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