Cider-glazed pork chops with cabbage and apples
12
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. You can buy already shredded red cabbage in the produce section of most grocery stores. Because the pork chops are small, they’ll cook quickly so be careful not to overcook them, which will make them tough.You could also make this dish with boneless, skinless chicken thighs. If you have any fresh parsley or green onion on hand, feel free to chop up a handful of either of them and sprinkle over the finished dish right before serving.
Ingredients
Apple cider
3 cup(s)
Reduced-sodium chicken broth
1 cup(s)
Dijon mustard
1 Tbsp
Caraway seeds
2 tsp
Table salt
2.5 tsp
Olive oil
2 tsp
Uncooked lean boneless pork chop(s)
1.25 pound(s)
Black pepper
0.5 tsp
Uncooked red onion(s)
2 large
Granny Smith apple(s)
2 large
Shredded red cabbage
3.5 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 and pepper. 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 c apple-cabbage mixture
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