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Smoky Pork Chops with Cabbage and Apple

  • 4servings
  • 819calories

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Source: www.delish.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. 5 slice(s) smoked bacon

  2. 2 tablespoon(s) olive oil

  3. 4 (about 1 3/4 pounds) bone-in pork loin chops

  4. 3/4 teaspoon(s) ground black pepper

  5. 1 1/4 teaspoon(s) salt

  6. Flour , for dredging

  7. 1 large onion , thinly sliced

  8. 3 clove(s) garlic , finely chopped

  9. 2 large carrots , thinly sliced on the diagonal

  10. 1 medium (about 1 1/2 pounds) head green cabbage , cut lengthwise in half, cored, and sliced into shreds

  11. 3 small bay leaves

  12. 1/2 cup(s) hard cider or dry French vermouth

  13. 2 large (1 pound) apples , peeled, cored, and thinly sliced

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside.

  2. Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned, about 8 minutes. Remove chops from the skillet and set aside.

  3. Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes. Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Stir well to combine, cover, and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Re-cover and return to a boil. Reduce heat to medium and cook until chops are tender, about 20 to 25 minutes.

  4. Chop reserved bacon coarsely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.

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