This recipe, from Eating Well, was originally for pork chops with red cabbage and pears. Since I had a lot of apples to use up and no pears in sight I did a swap. Other than that I followed it as written.
Pork and braised red cabbage screams 'cold weather antidote' to me. It is a classic fall/winter combination. This version of braised red cabbage with a blend of sweet and sour is quite common in German cooking (and they know a thing or two about cold temperatures and comfort!)
The only thing I didn't love about this dish is the red cabbage didn't soften up as well as I have had with other dishes. It could be that I cut the cabbage too thick. It could be that the cabbage needs more time to simmer - other recipes I have made call for simmering the cabbage for anywhere to 25 - 60 minutes.
Anyway, despite the cabbage having had a bit of a crunch, this was delicious. Certainly delicious enough to try again in order to perfect the cabbage cooking piece.
Enjoy!
Pork Chops with Red Cabbage and Apples
¼ cup cider vinegar
2 tablespoons packed brown sugar
¼ teaspoon dried sage, crushed
6 small pork loin chops, cut 1/2 inch thick (about 2 pounds total)
½ teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon dried sage, crushed
⅛ teaspoon ground black pepper
2 teaspoons canola oil
6 cups coarsely shredded red cabbage
1 cup sliced onion
2 medium apples cored and sliced
1 tablespoon snipped fresh sage and/or thyme
In a small bowl, combine cider vinegar, brown sugar, and 1/4 teaspoon sage. Reserve 1 tablespoon of the mixture; set both mixtures aside.
Trim fat from pork chops. Sprinkle pork with the dried thyme, the salt, 1/4 teaspoon sage, and the pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 6 to 8 minutes or until pork is slightly pink in the center and juices run clear, turning pork chops once halfway through cooking and brushing with the 1 tablespoon vinegar mixture for the last 1 minute of cooking time. Remove pork chops from skillet; cover and keep warm.
Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the apples to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top with pork chops; heat through. If desired, sprinkle chops with fresh sage and/or thyme.
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