Honey Mustard Pork Chops and Balsamic-Braised Red Cabbage
Head into the Thanksgiving holiday season with fresh fall flavors and a pop of color on your table with two recipe ideas that pair perfectly together or make great side dishes!
Juicy pork chops marinated in Primal Kitchen® Honey Mustard Vinaigrette have a touch of tangy, sweetness and make an excellent protein choice when served with shredded braised purple cabbage infused with our brand new Balsamic Vinaigrette! All Primal Kitchen dressings are made with 100% pure avocado oil and filled with high-ORAC scoring, antioxidant rich herbs and spices. Soy-free, dairy-free, and gluten-free, our products don't just make amazing dressings and marinades, they add nutrients while filling your plate with flavor.
HONEY MUSTARD PORK CHOPS AND BALSAMIC BRAISED CABBAGE
- 3 Tbsp. Primal Kitchen® Avocado Oil
- 1 yellow onion (thinly sliced)
- 1 Tbsp. honey
- 1 Granny Smith apple, halved, cored and thinly sliced
- 1/4 cup Primal Kitchen® Balsamic Vinaigrette
- 1 cup hard cider
- 1 cup water
- 1 head purple cabbage , cored and finely shredded
- 4 pork chops
- Primal Kitchen® Honey Mustard Vinaigrette
- Grated zest of 1 orange
- Salt and pepper (to taste)
For the balsamic-braised cabbage...
- Warm up the Primal Kitchen® Avocado Oil in a large fry pan over medium heat.
- Add the onion and a pinch of salt. Sauté until the onion is soft and translucent (5 to 7 minutes).
- Add the honey to the fry pan, and cook for an additional minute.
- Add the apple slices and Primal Kitchen® 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.
- Bring the liquid to a boil, then add the hard cider and 1 cup water.
- Season with a generous pinch of salt and pepper.
- 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.
- Add the cabbage. Using tongs, toss to coat well with the liquid in the pan.
- Cover the pan, and cook all the ingredients for about 25 to 30 minutes, stirring occasionally, until the cabbage begins to wilt.
- 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.
- Add an extra pinch of salt and pepper, if needed.
- Remove the pan from the heat and stir in the orange zest.
- Transfer the cabbage to a warmed bowl and serve immediately.
For the pork chops...
- Marinate the pork chops in Primal Kitchen® Honey Mustard Vinaigrette for 30 minutes.
- Grill to perfection.