Maple-Dijon Pork Chops with Apple Cabbage Slaw and Baby Potatoes
Pan-seared pork chops finished with a maple-Dijon glaze, served with tender baby potatoes and a crunchy apple cabbage slaw. This sweet-tangy, Canadian-inspired meal prep stays fresh well and tastes great reheated.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 1 servings
Ingredients
- 80 g Apple
- 8 g Apple Cider Vinegar
- 220 g Baby potatoes
- 1 g Black Pepper
- 50 g Carrot
- 12 g Dijon mustard
- 4 g Fresh parsley
- 2 g Garlic Powder
- 35 g Greek Yogurt
- 90 g Green Cabbage
- 15 g Maple Syrup
- 10 g Olive oil
- 180 g Pork chop
- 2 g Salt
Instructions
- Preheat the oven to 220°C. Halve the baby potatoes and toss them with half the olive oil, salt, and black pepper.
- Spread the potatoes on a baking tray and roast for 20 to 25 minutes, stirring once halfway through.
- Season the pork chop with garlic powder, salt, and black pepper. Heat the remaining olive oil in a skillet and sear the pork chop for 3 to 4 minutes per side.
- Mix the Dijon mustard, maple syrup, and apple cider vinegar, then spoon the glaze over the pork chop. Transfer the skillet to the oven or continue cooking on low until the pork is cooked through.
- Thinly slice the cabbage, apple, and carrot. Combine them with Greek yogurt and chopped parsley to make a creamy slaw.
- Let the pork rest for a few minutes, then slice it. Divide the potatoes, slaw, and pork into meal-prep containers and drizzle any remaining glaze over the pork.