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Cider-Glazed Pork Chops with Cabbage and Apples Recipe

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This recipe for Cider-Glazed Pork Chops with Cabbage and Apples is from Cheryl's Recipe Journey Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups apple cider 4- 5 oz, 1-in-thick boneless pork chops
1 cup reduced-sodium chicken broth
1/2 tsp black pepper
1 Tbsp Dijon Mustard
2 large onions, sliced thin
2 tsp caraway seeds
2 large Granny Smith apples, sliced
2 1/2 tsp table salt, divided
3 1/2 cups shredded cabbage
2 tsp olive oil, extra virgin
Directions:
Directions:
In a large bowl, combine cider, broth, mustard, caraway seeds and 1 teaspoon salt; set aside.
Heat oil in a large nonstick skillet over high heat. Season pork with 1 teaspoon salt and pepper. Add pork to pan and cook until browned on both sides, flipping once, about 6 to 8 minutes total; remove pork to a plate .

Add onions and remaining 1/2 teaspoon salt to same pan; cook, stirring often, until onions begin to brown, about 5 minutes.
Stir apples into onions and nestle pork chops underneath onion mixture. Pour cider-broth mixture over top and bring to a boil; cook, uncovered, for 5 minutes. Add cabbage to pan; cook until wilted,tossing occasionally, about 2 minutes.
Remove pork chops from pan; place on a plate to rest.

Remove cabbage mixture, using a slotted spoon, to a large shallow serving bowl; then cover loosely with foil. Continue to boil cider mixture down until it’s thick and syrupy, about 8 to 10 minutes. Serve pork and cabbage mixture drizzled with glaze.

 

 

 

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