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Pork, Cabbage, and Apple Sauté

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    Source: www.goodhousekeeping.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, C, P
    MineralsCopper, Natrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 teaspoon(s) olive oil

    2. 4 bone-in pork loin chops ,

    3. 3/4 inch thick (about 6 ounces each), well trimmed

    4. 3/4 teaspoon(s) salt

    5. 1/4 teaspoon(s) ground black pepper

    6. 1 large onion , thinly sliced

    7. 1 bag(s) (16 ounces)

    8. shredded cabbage mix for cole slaw

    9. 2 large Golden Delicious or Gala apples , cored and cut into 1/2-inch-thick slices

    10. 12 ounce(s) red potatoes , cut into 1-inch pieces

    11. 3/4 cup(s) apple cider

    12. 1/4 teaspoon(s) dried thyme

    13. 1 tablespoon(s) cider vinegar

    Instructions Jump to Ingredients ↑

    1. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add pork chops; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook chops 8 minutes or until golden on the outside and still slightly pink on the inside, turning over once. Transfer chops to plate; keep warm.

    2. Add onion to skillet and cook over medium heat, covered, 8 to 10 minutes or until tender and golden, stirring occasionally. Gradually stir in cabbage mix and cook 5 minutes or until wilted. Add apples, potatoes, apple cider, thyme, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, and heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are tender.

    3. Stir in vinegar. Tuck chops into cabbage mixture and heat through.

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