TASTY TUESDAY

Honey Mustard Pork Chops with Balsamic-Braised Red Cabbage

Memo_Tasty Tuesday Honey Mustard Pork Chops

 

Honey Mustard Pork Chops with Balsamic-Braised Red Cabbage - A recipe rich in Brain-Boosting Choline, crucial for keeping your health in tip-top shape.

 

Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

INGREDIENTS
 3 tbsp Avocado Oil
 1 Medium Yellow Onions
 1 tbsp Honey
 8 tbsp Balsamic viniagrette
 170 g Hard Cider
 1 Serving Purple Cabbage Salad
 350 g Raw bone-in pork chop
 2 tsp Honey Mustard
 1 tsp Orange Zest
 2 tbsp Honey Mustard Vinaigrette, Avocado Oil

1

Warm up the Avocado Oil in a large frypan over medium heat.

2

Add the onion and a pinch of salt. Sauté until the onion is soft and translucent (5 to 7 minutes).

3

Add the honey to the frying pan, and cook for an additional minute.

4

Add the apple slices and Balsamic Vinaigrette, increase the heat to medium-high, and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

5

Bring the liquid to a boil, then add the hard cider and 1 cup water.

6

Season with a generous pinch of salt and pepper.

7

Return the liquid to a boil, and then immediately reduce the heat to medium-low. Simmer the pan for about 10 minutes, or until the liquid begins to reduce.

8

Add the cabbage. Using tongs, toss to coat well with the liquid in the pan.

9

Cover the pan, and cook all the ingredients for about 25 to 30 minutes, stirring occasionally, until the cabbage begins to wilt. Start 25 minute timer

10

Uncover the pan and continue cooking the cabbage for roughly 25 to 30 minutes longer until it's tender and most of the liquid has evaporated. Start 25 minute timer

11

Add an extra pinch of salt and pepper, if needed.

12

Remove the pan from the heat and stir in the orange zest.

13

Marinate the pork chops in Primal Kitchen® Honey Mustard Vinaigrette for 30 minutes. Start 30 minute timer

14

Grill and serve immediately alongside cabbage.

AuthorMemo StoriesCategory, DifficultyIntermediate

Ingredients

INGREDIENTS
 3 tbsp Avocado Oil
 1 Medium Yellow Onions
 1 tbsp Honey
 8 tbsp Balsamic viniagrette
 170 g Hard Cider
 1 Serving Purple Cabbage Salad
 350 g Raw bone-in pork chop
 2 tsp Honey Mustard
 1 tsp Orange Zest
 2 tbsp Honey Mustard Vinaigrette, Avocado Oil

Directions

1

Warm up the Avocado Oil in a large frypan over medium heat.

2

Add the onion and a pinch of salt. Sauté until the onion is soft and translucent (5 to 7 minutes).

3

Add the honey to the frying pan, and cook for an additional minute.

4

Add the apple slices and Balsamic Vinaigrette, increase the heat to medium-high, and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

5

Bring the liquid to a boil, then add the hard cider and 1 cup water.

6

Season with a generous pinch of salt and pepper.

7

Return the liquid to a boil, and then immediately reduce the heat to medium-low. Simmer the pan for about 10 minutes, or until the liquid begins to reduce.

8

Add the cabbage. Using tongs, toss to coat well with the liquid in the pan.

9

Cover the pan, and cook all the ingredients for about 25 to 30 minutes, stirring occasionally, until the cabbage begins to wilt. Start 25 minute timer

10

Uncover the pan and continue cooking the cabbage for roughly 25 to 30 minutes longer until it's tender and most of the liquid has evaporated. Start 25 minute timer

11

Add an extra pinch of salt and pepper, if needed.

12

Remove the pan from the heat and stir in the orange zest.

13

Marinate the pork chops in Primal Kitchen® Honey Mustard Vinaigrette for 30 minutes. Start 30 minute timer

14

Grill and serve immediately alongside cabbage.

Honey Mustard Pork Chops with Balsamic-Braised Red Cabbage

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