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Photo of Roast pork chops with apples by WW

Roast pork chops with apples

Total Time
30 min
10 min
20 min
Enjoy a baked dinner in a fraction of the time with this traditional combo of pork, apple and braised cabbage


Orange sweet potato (kumara)

400 g, cut into 3cm pieces

Red onion

2 small, cut into 16 wedges

Red apple, unpeeled

2 small, cut into 16 wedges

Pork loin chop, raw

595 g, (4x 165g pork cutlets), fat trimmed

Olive oil

1 tbs


1 clove(s), crushed

Red cabbage

1 cup(s), ¼ of whole, shredded


100 g, (3 leaves) shredded

Lemon juice

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place sweet potato, onion and apple on prepared tray and lightly spray with oil. Bake for 20 minutes.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork for 3 minutes each side or until browned. Lay pork on top of roasted apple and vegetables for last 10 minutes of cooking and bake until vegetables are tender and pork is cooked to your liking.
  3. Meanwhile, heat oil in a medium saucepan over medium-low heat. Add garlic and cook, stirring, for 30 seconds. Add cabbage and silverbeet and cook, stirring, for 5 minutes or until wilted. Add juice and cook, covered, for 2 minutes. Season with salt and freshly ground black pepper.
  4. Divide cabbage mixture among plates and top with pork. Serve with roasted apple and vegetables.


TIP: You can use cavolo nero (Tuscan cabbage, also known as kale) instead of silverbeet.