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Ambassador [Associate]
Ambassador [Associate]
  • 683 calories
  • 25 min
  • 4 servings


  • 1 (4 oz) pkg crumbled blue cheese
  • 8 dried apricots
  • ½ small pkg fresh thyme
  • 4 pork chops, bone-in
  • 1 small head red cabbage
  • balsamic vinegar
  • black pepper
  • extra virgin olive oil
  • salt


  1. Preheat oven to 425°F. Line a baking sheet with aluminum paper (optional).
  2. Wash cabbage, quarter, and cut off core. Thinly slice crosswise into shreds and transfer to a medium bowl. Toss with oil, balsamic vinegar, salt, and pepper.
    • 1 small head red cabbage
    • 3 tbsp extra virgin olive oil
    • 3 tbsp balsamic vinegar
    • ½ tsp salt
    • ¼ tsp black pepper
  3. Use tongs to transfer cabbage to a baking sheet pan, leaving the excess vinegar in the bowl. Spread cabbage out in an even layer on a baking sheet and place in the oven.
  4. Slice the apricots in half lengthwise. Add to the bowl and toss in the remaining oil and vinegar; allow to soak in the vinegar mixture while the cabbage cooks.
    • 8 dried apricots
  5. Wash and dry thyme. Slide leaves off the stems; discard the stems.
    • ½ small pkg fresh thyme
  6. Pat the pork chops dry, rub with olive oil, and season with salt, pepper, and thyme. Arrange on a baking sheet and place in the oven. Roast until pork chops are cooked through and cabbage is fork-tender (18-20 minutes).
    • 4 pork chops, bone-in
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
    • ⅛ tsp black pepper
  7. During the last 5 minutes of cooking, sprinkle the apricots and the blue cheese over the cabbage.
    • 1 (4 oz) pkg crumbled blue cheese
  8. To serve, arrange a bed of cabbage, apricots, and blue cheese on a plate and top with a pork chop. Enjoy!

Nutrition per Serving

Net Carbs


  • aluminum foil
  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • measuring spoons
  • mixing bowls
  • tongs