Sweet Apple Pork Chops
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
For Pork Chops:
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 ½ teaspoon dried thyme
- 1 ½ teaspoon garlic powder
- 1 teaspoon dried rosemary
- 3 bone-in pork chops
- 1 Tablespoon vegetable oil
For Apple Cranberry Cabbage:
- 2 small apples, scrubbed with a clean vegetable brush under running water, grated
- ½ head of cabbage, scrubbed with a clean vegetable brush under running water, shredded (about 3 cups)
- 1 onion, scrubbed with a clean vegetable brush under running water, halved and sliced
- ¾ cup dried cranberries
- 1 ¼ cups reduced sodium chicken or vegetable broth
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon fresh thyme leaves (optional)
Directions:
- Wash hands with soap and water.
- In a small bowl, mix spices together. Use half the mixture and season the pork chops on all the sides. Wash hands after handling uncooked meat.
- In a large nonstick skillet, heat oil over medium-high heat. Add pork chops and cook for 3 min, or until meat is browned. Repeat on the other side. Remove from skillet, set aside and keep warm.
- Return the skillet to medium heat. Add onions and sauté for 2 minutes.
- Add cabbage, apples, and cranberries and cook for another 3-4 minutes, until apples and cabbage soften slightly. Add broth, vinegar, and any leftover spice mixture.
- Place pork chops in the skillet and cover them with some of the apple/cabbage mixture.
- Cover with a lid and cook for 5 minutes, then flip the pork chops and cook for an additional 5 minutes or until the meat reaches an internal temperature of 145°F on a food thermometer.
- Sprinkle with fresh thyme, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
