Pork Chops with Cabbage and Apples
Juicy, bone-in pork chops meet the perfect autumnal trio of tender cabbage, caramelized onions, and sweet red apples in this comforting one-skillet meal. Infused with warm hints of cinnamon and balanced by a splash of tangy apple cider vinegar, this dish is at once hearty and flavorful. Searing the pork chops to a golden crust locks in their juices, while simmering them with the cabbage and apples ensures every bite is infused with savory and slightly sweet perfection. Finished with fresh thyme and a buttery sauce, this 40-minute recipe is an ideal choice for cozy weeknight dinners or impressive weekend meals. Pair with creamy mashed potatoes or crusty bread to complete this satisfying seasonal dish.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 1 medium head green cabbage
- 2 medium red apples
- 1 medium yellow onion
- 2 tablespoons apple cider vinegar
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter
Instructions
Season the pork chops on both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, and 0.5 teaspoon of cinnamon. Set aside to allow the flavors to infuse while prepping other ingredients.
Core and thinly slice the cabbage, core and slice the apples into wedges, and thinly slice the yellow onion.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned pork chops and sear for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Stir in the onion and cook for 3-4 minutes until softened.
Add the cabbage to the skillet. Cook for 6-8 minutes, stirring occasionally, until it begins to wilt.
Stir in the apple slices, apple cider vinegar, chicken broth, the remaining 0.5 teaspoon of salt, and the fresh thyme leaves. Bring to a gentle simmer.
Return the pork chops to the skillet, nestling them into the cabbage and apples. Cover the skillet with a lid and reduce the heat to low.
Cook for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the cabbage and apples are tender.
Serve hot, spooning the cabbage and apples alongside the pork chops.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 54.5 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3921 mg | 83% | |
*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.
