Whole30 Meal Prep
Whole30 Pork Chop Meal Prep
Whole30 Stuffed Pork Chops With Cabbage
This pork chop meal prep is loaded with flavor, easy to make, and Whole30 diet compliant. The juicy pork chops are stuffed with spinach, kalamata olives, and pistachios, then rolled and seared in a hot pan. Big flavors, and 100% Whole30. The pork finished cooking in a quick braised cabbage loaded with tomatoes and herbs. This is clean eating done right, and makes the Whole30 elimination diet a breeze!.
For the cabbage:
- 1 head of green cabbage about 3.5 pounds
- 1 yellow onion chopped
- ¼ teaspoon red pepper flakes
- 3 cloves garlic minced
- 1.5 teaspoons sweet paprika
- 1 pound vine on tomatoes chopped*
- 3-4 cups low sodium chicken broth
- Freshly chopped parsley & dill
- Olive oil
- Kosher salt
- Fresh cracked pepper
For the pork:
- 10 thin cut pork chops about 1.3 pounds
- 3 ounces baby spinach
- 2-3 tablespoons unsalted & shelled pistachios
- ¼ cup pitted Kalamata olives
- Zest of one lemon
- 1 tablespoon each freshly chopped parsley & dill
- Olive or grapeseed oil
- Kosher salt
- Fresh cracked pepper
- Cook’s note: Make sure to buy thin cut pork chops and pound them thin so you can stuff and roll them. You can ask the butcher at the grocery store to do this for you.
- If you can’t find ripe tomatoes on the vine, use a 14 ounce can of chopped tomatoes with their juices.
- Begin cooking:
- For the cabbage, pre-heat a large and wide pot over medium heat with 2 teaspoons of oil. Add the chopped onions, red pepper flakes, ½ teaspoon salt, a few cracks of pepper, and cook for 10 minutes. Meanwhile, carefully cut the cabbage in half, and then in half again, and slice it thin so you have shredded cabbage. Add the minced garlic and paprika to the pot and cook for 3 minutes. Add the chopped tomatoes, sliced cabbage, another 1 teaspoon of salt, a few cracks of pepper, and mix well. Add enough chicken broth to come halfway up the level of the cabbage and mix well. Bring to a boil, reduce to a simmer, and place a lid on the pot. Cook for 45-60 minutes or until the cabbage is soft. Check for seasoning after 30 minutes, you will need more salt.
- Pound the pork chops very thin so you can stuff and roll them, set aside. Make the filling for the pork by adding the spinach, pistachios, olives, zest, dill, parsley, ¼ teaspoon salt, and a few cracks of pepper on a large cutting board. Use a knife to chop everything together until the spinach is wilted down and al the ingredients are well combined. Season the pork chops with a pinch of salt and a couple cracks of pepper on one side, flip and repeat. Add some filling to each of the pork chops ad tightly roll them up. Secure the rolled chops with two toothpicks. It’s best to place most of the filling towards the front of the pork chops and then begin rolling.
- Pre-heat a large non-stick pan just below high heat along with 1-2 teaspoons of oil. Make sure the pan is hot and add the rolled pork chops, cook for 2 minutes or until deep golden brown in color. Flip and repeat, remove pork chops from pan. After the cabbage has been cooking for 1 hour and is ready, add the pork chops to the pot, nestle them down into the liquid, and cook for 8 minutes with the lid on the pot. Remove from heat and add 1 tablespoon each of chopped parsley and dill.
- Serve the pork chops with the cabbage and enjoy! Everything will keep in the fridge for 5 days, the pork can be frozen for 2-3 months but the cabbage can’t be frozen. The best way to reheat is in a 350 F oven in a container that’s covered with tin foil. If using the microwave, cover the container with a wet paper towel and make sure not to re-heat to high otherwise the pork will dry out.
324 calories per meal
13 grams of fat per meal
19 grams of carbs per meal
33.6 grams of protein per meal
3.2 grams of fiber per meal