Pork Chop Dinner with Apple-Cider Sauce

Total Time
42 min
17 min
25 min
A delicious one-pot meal perfect for a chilly fall or winter evening. Also terrific with sage instead of dill.


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

canola oil

2 tsp

uncooked lean boneless pork chop(s)

1 pound(s), four 4 oz chops


2½ Tbsp, fresh, chopped, divided (plus extra for garnish)

table salt

¾ tsp, divided

black pepper

½ tsp, freshly ground, divided

fresh apple(s)

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

canned chicken broth

1¼ cup(s)

apple cider

½ cup(s)

all-purpose flour

2 Tbsp

uncooked scallion(s)

¼ cup(s), sliced

Dijon mustard

1 Tbsp


  1. 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.
  2. 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.
  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 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.
  5. 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.


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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