Receta Lemon Parsley Pork Chops with Cabbage and Apples
I received my meal plan this month and chose to share the Lemon Parsley Pork Chops with Cabbage and Apples. The marinade was so easy to make, yet on-point with its vibrant, citrusy flavor. I will double this recipe the next time around…these are perfect for leftovers in my hubs’ lunchbox! Get started with your Prep Dish meal plan HERE!
Lemon Parsley Pork Chops with Cabbage and Apples
Ingredients
- juice of 2 lemons
- 1/2 cup olive oil
- large handful of parsley
- 1 teaspoon salt
- 4 thin-cut, bone-in pork chops
- 1 teaspoon butter (or ghee or coconut oil)
- 2 Granny Smith apples, peeled, cored, and diced
- 1 head purple cabbage, finely chopped
- Salt and pepper, to taste
- splash of apple cider vinegar (optional)
Directions
Pork Chops Marinade: Place the following in a blender or food processor and blend until parsley is chopped: juice of 2 lemons, 1/2 cup olive oil, large handful of parsley, 1 teaspoon salt. Marinate pork chops in the refrigerator for at least an hour up to overnight.
Sautéed Cabbage and Apples: Heat one teaspoon butter (option: ghee or coconut oil) over medium heat and place chopped apples and cabbage in pan. Season with salt and pepper. Option to add a splash of apple cider vinegar (1 tsp) or more to taste. Cover and cook over medium heat for 30-40 minutes, stirring occasionally. Remove lid during final 5-10 minutes of cooking.
Pork Chops:
Preheat oven to 425 degrees F. Remove pork chops from marinade.
Bake pork chops in single layer on a baking sheet for 30-40 minutes or until 150F internal temperature is reached.
Serve pork chops with heated cabbage mixture.
Enjoy!