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Bone-In Pork Loin Chops
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Bone-In Pork Loin Chops

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.

Tags:
Gluten-free
Allergens:
Milk

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

Total Time45 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat45 g
Saturated Fat14 g
Carbohydrate63 g
Sugar22 g
Dietary Fiber9 g
Protein57 g
Cholesterol180 mg
Sodium530 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.

Utensils

Baking Sheet
Pot
Large Pan

Instructions

Prep and Roast Potatoes
1

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.

Sweat Cabbage and Apples
2

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.

Braise Cabbage
3

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.

Cook Pork
4

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.

Make Sauce
5

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.

Finish and Plate
6

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.