Pork Chops, Cabbage and Apples

by Copicut Staff September 26, 2018

Apples say fall, obviously, but to me so does cabbage. This recipe combines both for a quick, easy and delicious meal. Serve with a salad for a lighter meal or maybe some roasted brussel sprouts for a cozy fall feast.

Yield: 3 servings
Time: 45 minutes

Ingredients

3 large thick bone-in pork chops
1 large onion, chopped
2 large cloves garlic, minced
1 small head cabbage, coarsely shredded
2 large apples, unpeeled and diced
2 teaspoons minced fresh ginger
1 tablespoon ground coriander seed
½ cup dry white wine
2 teaspoons grated lemon rind
Salt and freshly ground black pepper to taste

Instructions

Pat pork chops dry and salt and pepper.
In hot skillet, brown chops in their fat, approximately 3-4 minutes per side. Drain excess fat.
Remove chops from pan and add onion. Sauté until onions are soft. Add garlic and sauté 2 more minutes.
Add cabbage, apples, ginger, coriander, lemon rind and more salt and pepper to taste. Cover and cook over medium heat 15 minutes. Stir in white wine. Cook 5 minutes more, stirring occasionally.
Add pork chops back to the pan and continue cooking for 10 to 15 minutes until chops are done to an internal temperature of 145 degrees.

Instructions

Pat pork chops dry and salt and pepper.
In hot skillet, brown chops in their fat, approximately 3-4 minutes per side. Drain excess fat.
Remove chops from pan and add onion. Sauté until onions are soft. Add garlic and sauté 2 more minutes.
Add cabbage, apples, ginger, coriander, lemon rind and more salt and pepper to taste. Cover and cook over medium heat 15 minutes. Stir in white wine. Cook 5 minutes more, stirring occasionally.
Add pork chops back to the pan and continue cooking for 10 to 15 minutes until chops are done to an internal temperature of 145 degrees.

Adapted from a recipe by Marian Burros, courtesy of NYT Cooking.
https://cooking.nytimes.com/recipes/2311-pork-chops-cabbage-and-apples