Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Pork Chops with Cabbage and Apples
Serves 4
| 4 pork chops, about 1 inch thick |
| salt and freshly ground black pepper |
| 1 tablespoon olive oil |
| 1 medium red onion, sliced (about 2 cups) |
| 1/4 head red cabbage, sliced (about 5 cups) |
| 1 firm apple such as Granny Smith, peeled and cut into 1/2-inch slices |
| 1/4 cup cider vinegar |
| 1 cup chicken broth, homemade preferred |
| 1 teaspoon caraway |
| 1 tablespoon sugar |
| Place an ovenproof pan or dish in oven and heat oven to 250 degrees. Heat a large cast iron skillet over medium-high heat until very hot. Season chops with salt and pepper. Add the olive oil to pan and when hot, add the chops and brown well, 1 minute per side. The chops should be nicely browned. Place chops in the preheated ovenproof dish, cover tightly, and place in the heated oven for 14 minutes. |
| Meanwhile, lower heat under the skillet to medium. Add the chopped onion and cook, stirring occasionally for 5 to 7 minutes or until translucent and soft. Add the cabbage and apple and stir to combine with the onion. Add the vinegar, and using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Add the chicken broth and cook until the cabbage is soft, about 6 minutes. Add 1/2 teaspoon of salt, pepper, caraway, and sugar. Stir to combine and cook another minute or two. Serve at once with the chops. |
