Smothered Pork Chops with Apples Onions and Cabbage
Elevate your weeknight dinner with this hearty and flavorful recipe for Smothered Pork Chops with Apples, Onions, and Cabbage. Tender, perfectly seasoned pork chops are seared until golden and then simmered in a luscious medley of sautéed onions, sweet-tart Granny Smith apples, and tender shredded cabbage. Enhanced with a hint of smoked paprika, apple cider vinegar, and a touch of brown sugar, this one-skillet meal delivers the perfect balance of savory, sweet, and tangy flavors. Ready in under an hour, this comforting dish pairs beautifully with mashed potatoes or crusty bread, making it an ideal choice for cozy family meals or a crowd-pleasing fall dinner.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 4 cups green cabbage, shredded
- 2 pieces Granny Smith apples, peeled, cored, and thinly sliced
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and smoked paprika.
Heat a large skillet over medium-high heat and add olive oil.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced onions and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded cabbage to the skillet and sauté for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.
Stir in the sliced apples, chicken broth, apple cider vinegar, and brown sugar. Mix well to combine.
Nestle the pork chops back into the skillet, making sure they are partially submerged in the mixture.
Cover the skillet with a lid, reduce the heat to low, and let it simmer for 20-25 minutes, or until the pork chops are tender and cooked through to an internal temperature of 145°F (63°C).
Remove the skillet from the heat and let the dish rest for a few minutes.
Garnish with fresh thyme leaves (if using) and serve hot. Pair with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 53.5 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2795 mg | 59% | |
*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.
