Cider-Glazed Pork Chops with Cabbage and Apples
6
Points®
Total time: 50 min • Prep: 18 min • Cook: 32 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Instructions
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
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