Cider-Glazed Pork Chops with Cabbage and Apples
Prep time: 18 min
Cook time: 32 min
Tangy cider makes a delicious glaze for pork chops. It’s also fabulous over caraway-scented cabbage, apple and onions in this one-pan meal.
|3 cup(s) apple cider|
|1 cup(s) reduced-sodium chicken broth|
|1 Tbsp Dijon Mustard|
|2 tsp caraway seeds|
|2 1/2 tsp table salt, divided|
|2 tsp olive oil, extra virgin|
|1 1/4 pound(s) lean boneless pork chop(s), four 5 oz, 1-in-thick chops|
|1/2 tsp black pepper|
|2 large uncooked red onion(s), thinly sliced|
|2 large Granny Smith apple(s), peeled, diced|
|3 1/2 cup(s) shredded red cabbage|
- In a large bowl, combine cider, broth, mustard, caraway seeds and 1 teaspoon salt; set aside.
- Heat oil in a large nonstick skillet over high heat. Season pork with 1 teaspoon salt and pepper. Add pork to pan and cook until browned on both sides, flipping once, about 6 to 8 minutes total; remove pork to a plate .
- Add onions and remaining 1/2 teaspoon salt to same pan; cook, stirring often, until onions begin to brown, about 5 minutes.
- Stir apples into onions and nestle pork chops underneath onion mixture. Pour cider-broth mixture over top and bring to a boil; cook, uncovered, for 5 minutes.
- Add cabbage to pan; cook until wilted, stirring occasionally, about 2 minutes.
- Remove pork chops from pan; place on a cutting board to rest.
- Using a slotted spoon, remove cabbage mixture to a large shallow serving bowl; cover loosely with foil.
- Continue to boil cider mixture until it’s thick and syrupy, about 8 to 10 minutes. Serve pork and cabbage mixture drizzled with glaze. Yields 1 pork chop and about 1 1/4 cups apple-cabbage mixture per serving.
- You can buy already shredded red cabbage in the produce section of most grocery stores.