PORK CHOPS WITH SPICY APPLES AND CABBAGE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Combine the chopped onion, ginger, Sriracha, rice vinegar, paprika, 1/2 teaspoon salt and 1/4 cup water in a blender; puree and set aside.
- Season the pork chops with salt and pepper. Transfer to a baking sheet and broil until lightly browned and cooked through (do not turn), about 7 minutes. Tent with foil and set aside.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the cabbage, sliced onion and 1/2 teaspoon salt; cook, stirring, until softened and lightly browned, 2 to 4 minutes. Stir in the onion-ginger puree and cook until the cabbage is well coated and tender, about 2 minutes. Add the apple and watercress and toss to coat. Season with pepper.
- Divide the pork among plates; drizzle with any juices from the baking sheet. Serve with the cabbage-apple mixture and sour cream.
Nutrition Facts : Calories 470, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 150 milligrams, Sodium 827 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 54 grams, Sugar 11 grams
STOVETOP PORK CHOPS WITH CABBAGE AND APPLES
Provided by Alex Guarnaschelli
Categories main-dish
Time 55m
Yield 5 servings
Number Of Ingredients 17
Steps:
- In a large saute pan, melt 2 tablespoons of butter over medium heat. Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds. Do not let them turn dark brown.
- Immediately add the cabbage. Toss to coat with the butter and spices. Season with salt, white pepper. Cook over medium heat, stirring from time to time, 10 to 15 minutes. Taste, for seasoning.
- Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend. Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender.
- Lower the heat and add the cilantro. Bring the mixture to a simmer. Remove from the heat and keep warm while cooking the pork chops. Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together.
- Heat a skillet large enough to hold the pork chops in a single layer. Season each chop on both sides with salt and pepper. Sprinkle with paprika. Pour oil in the skillet. When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer. Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes. Use a pair of tongs or a spatula to turn the chops on their second side. Brown about 2 to 3 minutes. Reduce the heat and cook for an additional 5 minutes. Turn the chops back to the first side and cook for 5 to 6 minutes. Season them again, lightly, with salt and pepper.
- Heat the cabbage, stir in the apple slices and add the red wine vinegar. Arrange cabbage on the bottom of a serving platter. Remove the pork chops and place them on top of the cabbage.
PORK CHOPS WITH CABBAGE AND APPLES
Make a dish perfect for special occasions, and try our Pork Chops with Cabbage and Apples. This Pork Chops with Cabbage and Apples dish is updated version of the classic crowd favorite, with shredded cabbage and baked apple wedges making their debut performance!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Place cabbage in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
- Coat chops with coating mix as directed on package; place on baking sheet sprayed with cooking spray.
- Bake chops and cabbage 30 min. or until chops are done (145°F) and cabbage is tender, stirring apples into cabbage mixture after 15 min. Remove from oven. Let chops stand 3 min. before serving with cabbage mixture.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW
NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
- Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
- Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
- To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.
SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE
Steps:
- Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
- Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
- Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
- Serve the pork chops with the cabbage and pan juices.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
DIJON PORK WITH APPLES AND CABBAGE
A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
Provided by Molly Gilbert
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
- Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
- Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
- Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
- Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).
Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g
PORK CHOP AND CABBAGE CASSEROLE
A complete pork chop dinner in a baking dish. Easy and tasty.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
- Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
- In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.
Nutrition Facts : Calories 370 calories, Carbohydrate 54.2 g, Cholesterol 42.2 mg, Fat 8.3 g, Fiber 7.3 g, Protein 21.5 g, SaturatedFat 2.9 g, Sodium 624.9 mg, Sugar 7.6 g
SHEET-PAN PORK CHOPS, APPLE, & CABBAGE DINNER RECIPE BY TASTY
Here's what you need: nonstick cooking spray, green cabbage, medium fennel bulb, medium gala apples, Club House La Grille Honey & Dijon Marinade, bones in pork chops, kosher salt, black pepper
Provided by Ivan Diaz
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
- In a large bowl, toss the cabbage, fennel, and apples with ½ cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
- Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
- Roast for 28-30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1120 calories, Carbohydrate 98 grams, Fat 65 grams, Fiber 24 grams, Protein 45 grams, Sugar 62 grams
PORK CHOPS WITH FRUITY RED CABBAGE
A hearty pork dish that's full of flavour
Provided by Jo Pratt
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
- Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
- Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.
Nutrition Facts : Calories 509 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium
SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE
Make and share this Smothered Pork Chops With Apples, Onions and Cabbage recipe from Food.com.
Provided by Eric R.
Categories One Dish Meal
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
- Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
- Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
- Serve the pork chops with the cabbage and pan juices.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
PORK CHOPS WITH CABBAGE AND SHERRY VINEGAR SAUCE
Steps:
- Season both sides of pork chops with salt and pepper.
- Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
- Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
- Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
- Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
- Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.
PORK CHOPS WITH CABBAGE AND APPLES
I found this recipe in a book from Hearts and Tummies Cookbook Co. called "Adaptable Apple." It can almost be a one-dish meal, and the flavors all go well together. My suggestion is to first season the pork chops however you like. The first time I made this I forgot to do that.
Provided by Valeria
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
- In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
- In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
- Serve chops over cabbage and apple mixture.
Nutrition Facts : Calories 451.7, Fat 18.3, SaturatedFat 6, Cholesterol 137.3, Sodium 128.8, Carbohydrate 28.9, Fiber 4.9, Sugar 21, Protein 43
BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW
Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
- Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
- Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
- Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
- Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.
PORK CHOPS WITH BEER, CABBAGE AND APPLES
Make and share this Pork Chops With Beer, Cabbage and Apples recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chops on both sides with salt and pepper.
- Heat the oil in a large, heavy skillet over medium-high heat until hot.
- Add the chops and cook on one side until well browned; turn and brown other side.
- Transfer to a plate and set aside.
- Put the onion in the pan and cook, stirring, until softened, about 5 minutes.
- Stir in the mustard and 1/2 tsp.
- pepper.
- Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute.
- Add the beer, thyme, and stock.
- Bring to a boil and cook for about 5 minutes to intensify the flavors.
- Return the chops to the skillet, burying them in the cabbage mixture.
- Cover the pan and simmer until the pork is just cooked through, about 15 minutes.
- Season to taste.
- Arrange the chops on plates and top with the cabbage.
Nutrition Facts : Calories 373.7, Fat 22.4, SaturatedFat 5.9, Cholesterol 71.7, Sodium 249, Carbohydrate 13.6, Fiber 1.9, Sugar 8, Protein 25.2
PORK CHOPS WITH APPLE AND RED CABBAGE SLAW
Make and share this Pork Chops With Apple and Red Cabbage Slaw recipe from Food.com.
Provided by threeovens
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, toss apple with lemon juice; add cabbage and green onion, toss.
- Meanwhile, season pork chops with grill seasoning.
- Heat oil in a large skillet over medium high heat; add chops and cook until browned, turning once, about 8 minutes.
- Divide slaw between four plates and top with a pork chop.
- Add stock to skillet with mustard, honey, vinegar, and thyme and bring to a boil.
- Cook until reduced, about 1 minute; season with salt and pepper and pour over each plate.
Nutrition Facts : Calories 513.9, Fat 26.4, SaturatedFat 8.2, Cholesterol 115.8, Sodium 385.9, Carbohydrate 32.4, Fiber 3.3, Sugar 25.6, Protein 37.8
SMOKY PORK CHOPS WITH CABBAGE AND APPLE
This is a wonderful German recipe from Country Living. My husband who is German loved it. Reminded him of what his mother used to make.
Provided by VillageMom
Categories Pork
Time 1h
Yield 4 Main dish servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside.
- Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned. About 8 minutes. Remove chops from the skillet and set aside.
- Slice the onion thinly. Mince the garlic. Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes.
- Slice the carrots thinly on the diagonal. Cut the cabbage lengthwise in half, cored, and sliced into shreds. Peel, core and thinly slice the apples.
- Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Stir well to combine, cover and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Recover and return to a boil. Reduce heat to medium and cook until chops are tender, about 25 to 30 minutes.
- Chop reserved bacon coursely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.
Nutrition Facts : Calories 596.1, Fat 26, SaturatedFat 7.4, Cholesterol 86, Sodium 1094.1, Carbohydrate 59.6, Fiber 10.3, Sugar 22.5, Protein 33.9
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PAN-SEARED PORK CHOPS WITH APPLE-CABBAGE NOODLES RECIPE
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- Put a pot of salted water on to boil for the egg noodles. Season the pork on both sides with salt and pepper and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion and sauté until softened, 3 to 4 minutes. Add the apples and cook 2 to 3 minutes longer. Season lightly with salt and pepper.
- Add the cabbage to the pan and combine well. Continue cooking, stirring occasionally, until the cabbage is soft and golden in color 8 to 9 minutes. Add the maple syrup and vinegar, combine and continue cooking until the apples have begun to break down, 4 to 5 minutes, then add the thyme and season to taste with salt and pepper.
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- To a gallon plastic resalable bag, add the maple syrup, oil, Dijon mustard, balsamic vinegar, salt, and pepper. Use your hand to squish everything around so that the marinade is well mixed. Add the pork chops to the bag, seal the bag, and squish the marinade around some more so that the pork is well coated. Place the bag in a dish to catch any leaks. Note: You can either marinade the pork for 10 minutes while you prep your other ingredients, if you’re in a hurry. Or you can pop it into the fridge and marinate it from 2 to 48 hours. Obviously the longer the pork marinates the more flavorful it will be, but if in a hurry as little as 10 minute can do the trick.
- When you are ready to cook the pork, remove the pork from the fridge to sit at room temp while your prepare the remainder of the meal. Preheat your oven to 400 degrees Fahrenheit.
- Chop all the veggies as instructed above and add them to an extra large rimmed baking sheet. Spread them out making sure they are in an even layer and there is room for the pork chops.
PORK CHOPS, CABBAGE, AND APPLES RECIPE | MYRECIPES
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- Combine 2 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage; rub evenly over pork chops.
- Cook bacon slices in a large, deep skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
- Cook pork in hot drippings 3 minutes on each side or until browned and done; remove pork from pan, and keep warm.
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- In a large, shallow dish combine 1/4 cup olive oil, thyme sprigs, and garlic. Add pork chops and turn to coat. Refrigerate overnight.
- Cook bacon in a large skillet until browned. Remove bacon and set aside. Discard all but 1/2 tablespoon of bacon grease.
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- In a large heavy bottomed skillet cook the bacon until crisp. Remove from the pan leaving the drippings. Add a drizzle of olive oil to the skillet.
- Rub the pork chops on all sides with Cajun seasoning. Brown in the bacon drippings over medium-high heat on all sides but not cooked through. Remove from the skillet to a platter.
- Add the onion, apple and fennel seed to the pan. Drizzle with additional olive oil, if needed. Cook over medium high until beginning to brown. Add the cabbage to the skillet.
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- Add cabbage, cider, broth, salt, pepper and caraway seeds; cook, stirring often, 5 minutes or until cabbage is almost tender.
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- Season pork chops with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large cast-iron skillet over medium-high. Add pork chops to skillet; cook, turning occasionally, until browned and an instant-read thermometer inserted in thickest part of chop registers 135°F, 5 to 6 minutes per side. Set aside.
- Cut each apple lengthwise into quarters, and discard cores. Thinly slice apple quarters lengthwise; stack slices, and cut lengthwise again into thin sticks.
- Whisk together mayonnaise, vinegar, poppy seeds, and hot sauce in a large bowl; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add apple sticks, celery, celery leaves, parsley, and chives; toss to combine. Serve immediately with pork chops.
PAN-ROASTED PORK CHOPS WITH CREAMY CABBAGE AND …
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- In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the pork chops and turn to coat with the marinade. Refrigerate overnight.
- In a large skillet, cook the bacon over moderate heat, stirring a few times, until browned, about 4 minutes; pour off the fat. Add the butter and cabbage to the skillet, cover and cook over moderate heat, stirring occasionally, until the cabbage is tender, about 7 minutes. Add the apple and vinegar, cover and cook, stirring occasionally, until the apple is tender, about 5 minutes. Stir in the mustard and cream and simmer uncovered over moderate heat until the cream has thickened, about 3 minutes. Season with salt and pepper, cover and keep warm.
- Preheat the oven to 325°. In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Remove the pork chops from the marinade; discard the thyme sprigs and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.
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PORK CHOPS WITH APPLE SAUCE AND RED CABBAGE RECIPE - GOOD FOOD
From goodfood.com.au
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #fruit #pork #vegetables #american #fall #winter #dietary #low-sodium #seasonal #low-calorie #low-carb #midwestern #low-in-something #apples #meat #pork-chops
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