Pork chop dinner with apple-cider sauce
8
Points®
Total Time
42 min
Prep
17 min
Cook
25 min
Serves
4
Difficulty
Moderate
This is a delicious, hearty, easy-to-make, one-pot meal that's perfect for a chilly fall or winter evening; it may even take over the coveted St. Patrick's Day dinner role if you don't feel like cooking corned beef. This recipe is also extremely versatile: It's terrific with sage instead of dill if that's what you'd prefer. We like using savoy cabbage since it's a more tender and looser leaf cabbage than regular green cabbage. If you use green cabbage since that's all you've got on hand, just increase the steaming time by a few minutes. Also, if you can’t find baby red potatoes, simply cut 1 pound of red potatoes into 12 chunks, or use baby Yukon Gold potatoes instead.
Ingredients
Uncooked red potato
1 pound(s), baby-size
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
1 pound(s), four 4 oz chops
Dill
2½ Tbsp, fresh, chopped, divided (plus extra for garnish)
Table salt
¾ tsp, divided
Black pepper
½ tsp, freshly ground, divided
Apple
1 medium, Gala suggested, cored and cut into 12 wedges
Chicken broth
1¼ cup(s)
Apple cider
½ cup(s)
All-purpose flour
2 Tbsp
Scallions
¼ cup(s), chopped, sliced
Dijon mustard
1 Tbsp