Pork chop dinner with apple-cider sauce
uncooked red potato(es)
1 pound(s), baby-size
uncooked cabbage (all varieties)
¾ pound(s), savoy variety, cut into 3- to 4-inch-wide wedges
uncooked lean boneless pork chop(s)
1 pound(s), four 4 oz chops
2½ tbsp(s), divided (plus extra for garnish)
¾ tsp(s), divided
½ tsp(s), freshly ground, divided
fresh unpeeled Gala apple slice(s)
1 medium, Gala suggested, cored and cut into 12 wedges
canned chicken broth
apple cider (fermented)
white all-purpose flour
¼ cup(s), sliced
- Fill a large, deep skillet with a small amount of water; set a steamer basket on top and bring to a boil. Steam potatoes 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.
- Drain and carefully dry skillet. Heat oil in skillet over medium-high heat. Sprinkle pork with 1 tablespoon dill, 1/2 teaspoon salt and 1/4 teaspoon pepper; gently press to adhere seasonings to pork.
- Add pork to skillet and cook, turning once, until golden and just cooked through, about 6 to 7 minutes; remove to serving platter.
- Add apples to skillet; sauté 1 minute. Meanwhile, in a small bowl, whisk together broth, cider, flour and remaining 1/4 teaspoon each salt and pepper. Add broth mixture to skillet and bring to a boil; reduce heat and simmer 2 minutes. Stir in scallions; simmer until sauce is slightly thickened and apples are tender, about 1 minute. Remove from heat; whisk in mustard and remaining 1 1/2 tablespoons dill.
- Lift apples with a slotted spoon onto platter; spoon sauce over top and garnish with remaining chopped dill or dill sprigs. Yields about 1 pork chop, 3 potatoes, 1 cabbage wedge, 3 apple slices and 1/4 cup sauce per serving.