my foodgawker gallery
Wednesday
Mar092011

Pan-roasted pork chops with creamy cabbage & apples

This is Week #10 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.

I have been looking forward to making this recipe since I first saw it on my list. It is unique, and I love unique. I also love pork. And cabbage. And bacon.

I have another pork recipe to post soon detailing the way my husband has been cooking it lately, but I adore the way it is cooked in this recipe. An "Mmmmm" escaped my mouth with every bite.

In a shallow dish, combine:

1/4 cup olive oil

4 thyme sprigs

1 large garlic clove, chopped

Add 4 12-oz. bone-in pork loin chops (I used 3 boneless and this was perfect for 2 meals for 2 people).

Turn to coat with the marinade and refrigerate overnight.

Thinly slice 1/2 of a head of cabbage crosswise and set aside.

In a large skillet, cook 3 thick slices of applewood-smoked bacon, cut into 1/2-inch pieces, until browned. Pour off the fat. Add 2 tablespoons of butter to the skillet along with the sliced cabbage.

Cover and cook, stirring occasionally, until the cabbage is tender, about 7 minutes.

Add:

1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces

1 teaspoon white vinegar

Cover and cook until the apple is tender, about 5 minutes.

Stir in:

1 tablespoon Dijon mustard

3/4 cup heavy whipping cream

Simmer uncovered until the cream has thickened, about 3 minutes. Season with salt and pepper and cover to keep warm.

Preheat your oven to 325 degrees F. In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Remove the pork chops from the marinade, discarding the thyme and garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until they are richly browned, about 3 minutes per side.

Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.

Enjoy!

Click here for a printable recipe!

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Reader Comments (3)

This sounds really wonderful. My husband and I love simple sauteed cabbage (just had it yesterday, in fact!) but I love all of those extra add-ins like the apples. Sounds like a wonderful pairing with pork chops!

03.14.2011 | Unregistered CommenterCarrie

My family love pork (you can tell from my recipes index) , this looks really appealing to me. I bet this will be another hit in my family too. Thanks for your friend add.

03.16.2011 | Unregistered CommenterYin

. Im sorry this post isnt going to have to do with any of the posts already made so so sorry! Are you planning on adding more posts to this cabbage category? Seems pretty random...:3) lol trying to have a smiley curled mustache face if you can't tell the difference. :P That one was a tounge:1 that is a content duck if you were woundering we got some good emaginations dont you think by the way we imagine this at school not just at home lol.

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