Prep 18 mins
Cook 36 mins
From October 2006 Prevention Magazine.
- 4 center-cut pork chops, trimmed
- 4 teaspoons Dijon mustard
- 1⁄2 head red cabbage, cored and sliced
- 2 granny smith apples, appled peeled and grated
- 1⁄4 teaspoon salt
- 1 teaspoon canola oil
- 1 tablespoon canola oil
- 1 tablespoon fresh ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 tablespoon pure maple syrup
- 2 teaspoons cider vinegar
- Brush both sides of pork chops with mustard and set aside. Toss cabbage, grated apples, and salt in large bowl.
- In large skillet with lid, warm 1 tsp of the oil over medium-low heat. Add ginger, cinnamon, and cloves. Stir 10-15 seconds until fragrant. Add cabbage-apple mixture and maple syrup. Stir, reduce heat to low, cover, and cook until ingredients are soft and cooked through, about 30 minutes.
- Meanwhile, heat remaining 1 TB oil in heavy skillet over medium-high heat. Arrange pork in single layer. Cook, flipping halfway through, until no longer pink in the center, about 9 minutes.
- Remove cover from cabbage, stir iin vinegar, and raise heat to medium. Cook until liquid mostly evaporates, 5 minutes.
- Serve each chop with a mound of cabbage. Garnish with apple slices, if desired.
Loved the taste of Dijon on the chops but the cabbage went down the drain. Sorry, but no one really cared for the cabbage.