Pork Chops with Beer Cabbage and Apples
Elevate your dinner table with this comforting and flavor-packed recipe for Pork Chops with Beer Cabbage and Apples. Juicy, golden-seared pork chops are nestled into a bed of tender green cabbage and sweet-tart Granny Smith apples, all simmered in a rich, tangy sauce made with beer, apple cider vinegar, and a touch of sugar. Infused with savory garlic, sautéed onions, and fresh thyme, this one-pan dish strikes the perfect balance of hearty and refined. The cabbage and apple mixture absorbs the beer’s malty depth and pairs beautifully with the succulent meat, making it an ideal choice for cozy family meals or casual entertaining. Ready in under an hour, this recipe is a simple yet rustic celebration of fall flavors that will quickly become a favorite in your repertoire. Serve it hot, straight from the skillet, for a meal that's as easy as it is unforgettable.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large Yellow onion, thinly sliced
- 2 cloves Garlic, minced
- 4 cups Green cabbage, shredded
- 2 medium Granny Smith apple, thinly sliced
- 1 tablespoon Sugar
- 2 tablespoons Apple cider vinegar
- 1 cup Beer (lager or pale ale)
- 1 teaspoon Fresh thyme leaves
- 1 cup Chicken broth
Instructions
Season the pork chops on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear them for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add butter to the skillet. Once melted, add the sliced onion and cook for 5-6 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the shredded cabbage to the skillet and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
Stir in the sliced apples, sugar, and apple cider vinegar. Cook for an additional 2 minutes.
Pour in the beer and stir to deglaze the skillet, scraping up any browned bits from the bottom.
Add the thyme leaves and chicken broth. Return the pork chops to the skillet, nestling them into the cabbage mixture.
Cover the skillet with a lid and reduce the heat to low. Simmer for 20-25 minutes, until the pork chops are fully cooked and tender, and the cabbage is braised and flavorful.
Serve the pork chops hot, topped with the cabbage and apple mixture. Enjoy!
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3407 mg | 148% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 63.7 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2853 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
