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Photo of Pork Chop Dinner with Apple-Cider Sauce by WW

Pork Chop Dinner with Apple-Cider Sauce

2
Points® value
Total Time
37 min
Prep
15 min
Cook
22 min
Serves
4
Difficulty
Moderate
A delicious one-pot meal perfect for a hearty fall or winter dinner. Also terrific with sage instead of dill.

Ingredients

Cooked red potato

1 pound(s), baby-size

Uncooked savoy cabbage

¾ cup(s), shredded, cut into 3- to 4-inch-wide wedges

Canola oil

2 tsp(s)

Uncooked lean trimmed boneless pork chop

1 pound(s), four 4 oz chops

Fresh dill

2½ tbsp(s), fresh, chopped, divided (plus extra for garnish)

Table salt

¾ tsp(s), divided

Black pepper

½ tsp(s)

Apple

1 medium, Gala suggested, cored and cut into 12 wedges

Chicken broth

1¼ cup(s)

Apple cider

½ cup(s)

All-purpose flour

2 tbsp(s)

Uncooked scallions

¼ cup(s), sliced

Dijon mustard

1 tbsp(s)

Instructions

  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.

Notes

Savoy cabbage is a more tender and looser leaf cabbage than regular green cabbage. If you use green cabbage just increase the steaming time by a few minutes. If you can’t find baby red potatoes, simply cut 1 pound of red potatoes into 12 chunks.

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