Photo of Cider-Glazed Pork Chops with Cabbage and Apples by WW

Cider-Glazed Pork Chops with Cabbage and Apples

Points® value
Total Time
50 min
18 min
32 min
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.


Apple cider

3 cup(s)

Reduced-sodium chicken broth

1 cup(s)

Dijon mustard

1 tbsp(s)

Caraway seeds

2 tsp(s)

Table salt

2½ tsp(s), divided

Olive oil

2 tsp(s), extra virgin

Uncooked lean trimmed boneless pork chop

1¼ pound(s), four 5 oz, 1-in-thick chops

Red onion

2 large, thinly sliced

Granny Smith apple

2 large, peeled, diced

Shredded red cabbage

3½ cup(s)


  1. In a large bowl, combine cider, broth, mustard, caraway seeds and 1 teaspoon salt; set aside.
  2. Heat oil in a large nonstick skillet over high heat. Season pork with 1 teaspoon salt. Add pork to pan and cook until browned on both sides, flipping once, about 6 to 8 minutes total; remove pork to a plate.
  3. Add onions and remaining 1/2 teaspoon salt to same pan; cook, stirring often, until onions begin to brown, about 5 minutes.
  4. 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.
  5. Add cabbage to pan; cook until wilted, stirring occasionally, about 2 minutes.
  6. Remove pork chops from pan; place on a cutting board to rest.
  7. Using a slotted spoon, remove cabbage mixture to a large shallow serving bowl; cover loosely with foil.
  8. Continue to boil cider mixture until it’s thick and syrupy, about 8 to 10 minutes. Serve pork and cabbage mixture drizzled with glaze.
  9. Serving size: 1 pork chop and 1 1/4 cup apple-cabbage mixture


You can buy already shredded red cabbage in the produce section of most grocery stores.