Pork Schnitzel with Hops-Braised Cabbage & German Potato Salad

We’re celebrating the classic German flavors of Oktoberfest (a folk festival held annually in Munich) with this delicious meal. Pork schnitzel, or a thin cutlet of breaded, fried pork, is perfect paired with German potato salad (dressed with Dijon mustard). We’re also braising fall cabbage with red onion, honey, vinegar and a very special ingredient: hops. Traditionally used to flavor beer, hops are the small flowers of the hops plant, and they provide tangy and pleasantly bitter notes. Guten Appetit, chefs!

Ingredients 2 Boneless, Center-Cut Pork Chops 1 Farm Egg 1 Pound Green Cabbage 1 Red Onion ½ Pound Multicolored Potatoes Knick Knacks 2 Tablespoons Apple Cider Vinegar 2 Tablespoons Whole Grain Dijon Mustard 1 Tablespoon Dried Hops Flowers 1 Tablespoon Honey ½ Cup Panko Breadcrumbs 2 Tablespoons Pork Schnitzel Spice Blend (All-Purpose Flour, Ground Juniper Berries, Ground Bay Leaf & Ground Cayenne Pepper)

Makes 2 Servings About 700 Calories Per Serving Prep Time: 10 min | Cook Time: 30 to 40 min

For cooking tips & tablet view, visit blueapron.com/recipes/721 Recipe #721 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/721 1 2

Prepare the ingredients: Make the potato salad: Wash and dry the fresh produce. Heat a medium pot of salted Add the potatoes to the pot of boiling water. Cook 10 to 12 water to boiling on high. Crack the egg into a medium bowl; beat minutes, or until tender when pierced with a knife. Drain thoroughly until smooth. Cut the potatoes into bite-sized pieces. Core and and transfer to a medium bowl. Add the mustard and a drizzle of thinly slice the cabbage. Peel, halve and thinly slice the onion. olive oil; stir to combine and season with salt and pepper to taste. Rinse and wipe out the pot.

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Bread the pork chops: Braise the cabbage: While the potatoes cook, place the spice blend and breadcrumbs In the pot used to cook the potatoes, heat 2 teaspoons of olive into 2 separate medium bowls. Pat the pork chops dry with paper oil on medium-high until hot. Add the onion; season with salt and towels; season with salt and pepper on both sides. Working 1 at a pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened time, thoroughly coat the seasoned pork chops in the spice blend and fragrant. Add the cabbage; season with salt and pepper. Cook, (tapping off any excess), then thebeaten egg (letting the excess stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the drip off), then the breadcrumbs (pressing firmly to adhere). Transfer honey, vinegar, hops and 2 tablespoons of water; season with to a plate. salt and pepper. Cover and reduce the heat to medium. Simmer 14 to 16 minutes, or until the cabbage is very tender. Remove from heat and season with salt and pepper to taste. 5 6

Cook the pork chops: Plate your dish: While the cabbage braises, in a medium pan (nonstick, if you have Divide the cooked pork chops, braised cabbage and potato one), heat a thin layer of oil on medium until hot. When the oil is hot salad between 2 plates. Enjoy! enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded pork chops. Cook 4 to 6 minutes per side, or until browned, crispy and cooked through. Transfer to a paper towel-lined plate and immediately season with salt and pepper.