Cider-glazed pork chops with cabbage and apples
3 cup(s), (750ml), apple variety
Salt reduced chicken stock
1 cup(s), (250ml)
Pork medallion or loin steak, raw
500 g, (4 x 125g)
2 medium, thinly sliced
Green apple, peeled
2 medium, sliced
3½ cup(s), (300g), finely shredded
- Whisk cider, stock, mustard and caraway seeds in a large bowl until combined.
- Heat oil in a large non-stick frying pan over medium-high heat. Season pork with salt and pepper. Cook pork for 2-3 minutes on each side until browned. Transfer pork to a plate.
- Add onions to same pan, season with salt and cook for about 5 minutes, stirring often, until softened. Stir in apple. Return pork to pan and nestle beneath the onion and apple mixture. Pour cider mixture over top and bring to the boil. Reduce heat, simmer uncovered for 5 minutes. Add cabbage and simmer for a further 2 minutes, stirring occasionally, until wilted. Transfer pork to a plate to rest. Using a slotted spoon, transfer cabbage, apple and onion mixture to a large bowl and cover to keep warm.
- Boil cider mixture for 8-10 minutes or until it forms a thick, syrupy glaze. Serve pork and cabbage mixture drizzled with glaze.