Bone-In Pork Loin Chops
Drizzled in Cracked Peppercorn Sauce with Butter-Braised Apples and Cabbage
The bone in bone-in pork chops is good for more than using as a handle so you can eat the meat with your hands like you would at a medieval feast. It also helps prevent moisture from escaping as the pork cooks, resulting in meat that’s incredibly juicy. Such impeccable chops deserve equally impeccable sides. In this recipe, we’re serving them with buttery, braised cabbage and apples, roasted baby potatoes, and a flavorful peppercorn cream sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
2 clove
Garlic
1 unit
Fuji Apple
12 ounce
Baby Potatoes
½ ounce
Black Peppercorns
4 ounce
Shredded Red Cabbage
1 unit
Gluten Free Chicken Demi Glace
(Contains Milk)
20 ounce
Bone-in Pork Chops
1 unit
Tomato Paste
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Colavita Extra Virgin Olive Oil
Not included in your delivery
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and finely chop shallot. Mince garlic. Crush peppercorns in their bag with a mallet or heavy pan until coarsely ground. Cut potatoes into quarters, then toss with a drizzle of Colavita® extra virgin olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until browned, about 20 minutes.
Halve, core, and chop apple into ½-inch pieces. Melt 1 TBSP butter in a medium pot over medium heat. Add half the garlic and cook until fragrant, 30 seconds. Add cabbage and cook until no longer crisp, 3-4 minutes, tossing occasionally. Stir in apple and cook until just softened, 2-3 minutes.
Stir in ½ cup water and half the demi-glace. Increase heat to mediumhigh and bring to a simmer. Cook until liquid is evaporated and apples and cabbage are very tender, 4-5 minutes, stirring occasionally. Season to taste with salt and pepper. Remove from heat and cover until rest of meal is ready.
While apples and cabbage cook, heat a drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and sear until nicely browned, about 3 minutes per side. Transfer pork to baking sheet with potatoes and let roast until cooked to desired doneness, 5-7 minutes. Let pork rest 5 minutes after removing from oven before serving.
Add shallot and remaining garlic to same pan used for pork. Cook until softened, 2-3 minutes. Add 2 TBSP tomato paste (we sent more) and a generous pinch of crushed pepper. Stir constantly for 1 minute. Add remaining demi-glace and ½ cup water. Simmer until thickened, 1-2 minutes. Remove from heat and add 1 TBSP butter and 1 TBSP sour cream (we sent more). Stir until butter melts.
Give sauce a taste and season with more crushed pepper, if desired. Divide potatoes, pork, and cabbage with apples between plates and drizzle with sauce. TIP: If cabbage has cooled, quickly reheat over medium-low heat before plating.
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