Prep 30 mins
Cook 40 mins
This was so good, and works with any kind of porkchop.
- 4 center-cut pork chops, about 1 1/2 inches thick
- salt & freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 small red onion, thinly sliced
- 1 tablespoon dijon-style mustard
- 1⁄2 head savoy cabbage, cored and thinly sliced (about 1 lb.)
- 2 tart apples, peeled,cored,and cut into 1/2 inch slices
- 1 cup beer or 1 cup ale
- 2 sprigs fresh thyme or 1⁄2 teaspoon dried thyme
- 1⁄2 cup homemade chicken stock or 1⁄2 cup canned low-sodium chicken stock
- 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.
- 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.
This was O.K but lacke a lot of flavor. The chops weren't as jucie as I had hoped that they would be. I used Boneless chops and that may have contributed to the lack of flavor in this dish.
Very good did not have as much taste as I thought it would but I would make it again. I only used two pork chops so there were too many apples, it might have been ok with 4 chops. I added garlic while frying the pork chops. The pork chops were very tender and the cabbage extreamly good. Make this with Tasty Chickpeas # 57659 as a side dish they really go well together.