Pork Chops With Cabbage and Apples
photo by Derf2440
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.