Bone-In Pork Chops with Shallot-Peppercorn Sauce, Butter-Braised Cabbage, and Crispy Potatoes
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Bone-In Pork Chops with Shallot-Peppercorn Sauce, Butter-Braised Cabbage, and Crispy Potatoes

Bone-In Pork Chops with Shallot-Peppercorn Sauce, Butter-Braised Cabbage, and Crispy Potatoes

These bone-in chops will leave you feeling like you’ve just left a pricey Parisian bistro. Finished with a French-inspired peppercorn sauce, these juicy chops are total date-night material. Served with buttery cabbage and crispy potatoes, you’ll be making this special-occasion recipe again and again.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

2 unit

Bone-in Pork Chops

1 teaspoon

Tricolor Peppercorns

(Contains Tree Nuts)

1 tablespoon

Sour Cream

(Contains Milk)

1 unit

Veggie Stock Concentrate

2 clove


1 unit


12 ounce

Yukon Gold Potatoes

4 ounce

Green Cabbage

Not included in your delivery

2 tablespoon


(Contains Milk)

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories769 kcal
Energy (kJ)3218 kJ
Fat42 g
Saturated Fat0 g
Carbohydrate43 g
Sugar0 g
Dietary Fiber6 g
Protein54 g
Sodium372 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan



Preheat oven to 400 degrees. Take the pork chops out of the refrigerator to come to room temperature. Cut the potatoes into ¾-inch cubes, then toss on a baking sheet with drizzle of olive oil and a pinch of salt and pepper. Place the baking sheet in the oven for 25-30 minutes, tossing halfway through cooking, until potatoes are golden brown and crispy.


Meanwhile, crush the peppercorns by pound them with with a pan or mallet inside a plastic bag until finely crushed. Mince the shallot. Mince or grate the garlic.

Braise the cabbage

Make the butter-braised cabbage: heat 1 tablespoon butter in a large pan over medium heat. Add half the garlic to the pan and cook 30 seconds, until fragrant. Add the cabbage to the pan and cook, tossing, 3-4 minutes, until softened. Add ½ cup water to the pan and toss to combine. Simmer 4-5 minutes, until liquid has evaporated and cabbage is very tender. Season with salt and pepper, then set aside, covered, to keep warm.

Cook the pork chops

Cook the pork chops: heat a drizzle of oil in the same pan over high heat. Add the pork chops and sear 4-5 minutes per side, until golden brown but not yet cooked through. Transfer pork chops to the baking sheet in the oven with the potatoes for about 4-6 minutes, until cooked to desired doneness. Set pork chops aside to rest for 5 minutes.


Make the shallot-peppercorn sauce: while the pork finishes cooking, add a drizzle of oil, the shallot and the remaining garlic to the pan. Cook over medium heat for 1-2 minutes, until slightly softened. Add 1 tablespoon tomato paste and the crushed peppercorns (to taste, we used about ¼ teaspoon) to the pan and stir to combine. Cook another 1-2 minutes, then stir in ½ cup water and the stock concentrate. Scrape up any browned bits from the bottom of the pan, then simmer for 2-3 minutes, until thickened and reduced by half. Remove from heat, then stir in 1 tablespoon sour cream and 1 tablespoon butter. Taste and season with salt and pepper.


Plate the butter-braised cabbage and potatoes, then top with the pork chops. Drizzle pork chops with the shallot-peppercorn sauce and enjoy!