Prep 20 mins
Cook 30 mins
I found this recipe in a book from Hearts and Tummies Cookbook Co. called "Adaptable Apple." It can almost be a one-dish meal, and the flavors all go well together. My suggestion is to first season the pork chops however you like. The first time I made this I forgot to do that.
- 4 pork chops, cut 3/4 inches thick (or 1-1/4 lbs total)
- 1⁄2 cup water
- 1⁄2 small head of cabbage, shredded
- 2 tablespoons vinegar
- 1 tablespoon dijon-style mustard
- 1 1⁄2 teaspoons sugar
- 1⁄8 teaspoon caraway seed
- 2 apples, cored and cut into thin wedges
- 1⁄3 cup raisins
- Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
- In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
- In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
- Serve chops over cabbage and apple mixture.
This was good but we found that the apples were not cooked enough for our tastes. We did like the flavours which did compliment the pork chops. I used boneless and pounded seasoning into them before cooking them on the grill. Thanks for posting; the combination of veggies/fruit did go well with the pork.
Made this dish according to the directions. It was ok, but I thing something was laking in the cabbage dish. Needed a little more punch of sweetness and, maybe, a little bit of oil to improve the flavor binding to the cabbage. I do another cabbage dish with thiny sliced onions and cumin seeds that I prefer to this one. Or maybe the white sweet potatoes I served as a side overshadowed the cabbage and apples.
Have'nt tried this yet but this one is a MUST DO.