1

Steam potatoes in a large deep skillet until almost tender, about 6 minutes. Add cabbage wedges and steam until potatoes and cabbage are both tender, about 3 to 4 minutes more. Drain and remove potatoes and cabbage to a serving platter; cover to keep warm.

2

Heat oil in same skillet over medium-high heat. Sprinkle pork with 1 tablespoon of dill, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; gently press to adhere seasonings to pork.

3

Add pork to skillet and cook, turning once, until golden and just cooked through, about 6 to 7 minutes; remove to serving platter.

4

Add apples to skillet; sauté 1 minute. Meanwhile, in a small bowl, whisk together broth, cider, flour and remaining 1/4 teaspoon each of salt and pepper. Add broth mixture to skillet and bring to a boil; reduce heat and simmer 2 minutes. Stir in scallions; simmer until slightly thickened and apples are tender, about 1 minute. Remove from heat; whisk in mustard and remaining 1 1/2 tablespoons of dill.

5

Lift apples with a slotted spoon onto platter; spoon sauce over top and garnish with chopped dill or dill sprigs. Yields about 1 pork chop, 3 potatoes, 1 cabbage wedge, 3 apple slices and 1/4 cup of sauce per serving.