See more great recipes in my new book Alphonse’s Outdoor Entertaining
Make this delicious and easy pork chop dinner with cabbage and apples this evening. Pork and cabbage are a classic combination, as are pork and apples. Put the three together, and you get something really delightful
INGREDIENTS
- 5 slice(s) smoked bacon
- 2 tablespoon(s) olive oil
- 4 (about 1 3/4 pounds) bone-in pork loin chops
- 3/4 teaspoon(s) ground black pepper
- 1 1/4 teaspoon(s) salt
- Flour, for dredging
- 1 large onion, thinly sliced
- 3 clove(s) garlic, finely chopped
- 2 large carrots, thinly sliced on the diagonal
- 1 medium (about 1 1/2 pounds) head green cabbage, cut lengthwise in half, cored, and sliced into shreds
- 3 small bay leaves
- 1/2 cup(s) hard cider or dry French vermouth
- 2 large (1 pound) apples, peeled, cored, and thinly sliced
DIRECTIONS
- In a large skillet, cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside.
- Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned, about 8 minutes. Remove chops from the skillet and set aside.
- Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes. Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Stir well to combine, cover, and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Re-cover and return to a boil. Reduce heat to medium and cook until chops are tender, about 20 to 25 minutes.
- Before serving, remove the bay leaves.
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