Tuesday, March 13, 2012

Cider-Glazed Pork Chops with Cabbage and Apples

Image of  Cider-Glazed Pork Chops with Cabbage and Apples
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Ratings (70)
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Prep time:  18 min
Cook time:  32 min
Serves: 4
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.



  • 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.

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