Cider-glazed pork chops with cabbage and apples
Reduced-sodium chicken broth
2½ tsp, divided
2 tsp, extra virgin
Uncooked lean boneless pork chop(s)
1¼ pound(s), four 5 oz, 1-in-thick chops
Uncooked red onion(s)
2 large, thinly sliced
Granny Smith apple
2 large, peeled, diced
Shredded red cabbage
- In a large bowl, combine cider, broth, mustard, caraway seeds and 1 teaspoon salt; set aside.
- 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 .
- Add onions and remaining 1/2 teaspoon salt to same pan; cook, stirring often, until onions begin to brown, about 5 minutes.
- 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.
- Add cabbage to pan; cook until wilted, stirring occasionally, about 2 minutes.
- Remove pork chops from pan; place on a cutting board to rest.
- Using a slotted spoon, remove cabbage mixture to a large shallow serving bowl; cover loosely with foil.
- Continue to boil cider mixture until it’s thick and syrupy, about 8 to 10 minutes. Serve pork and cabbage mixture drizzled with glaze.
- Serving size: 1 pork chop and 1 1/4 c apple-cabbage mixture