• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Smothered Pork Chops with Apples, Onions and Cabbage

  • 125minutes

Add to MenuAdd to Calendar

Source: www.cookingchanneltv.comReport recipe

Rate this recipe:

Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 4 double cut pork chops

  2. 2 teaspoons Essence, recipe follows

  3. 2 teaspoons kosher salt

  4. 1/4 cup all-purpose flour

  5. 1/2 cup olive oil

  6. 2 Granny Smith apples , peeled, cored and cut into thick wedges

  7. 2 cups thinly sliced onions

  8. 3 pounds savoy or napa cabbage (1 head)

  9. 1 cup chicken stock

  10. 1 cup Calvados

  11. 1/2 teaspoon caraway seeds

  12. 2 bay leaves

  13. 2 teaspoons salt

  14. 1 teaspoon freshly ground black pepper

  15. 1 teaspoon freshly chopped thyme leaves

  16. 1 teaspoon freshly chopped marjoram

  17. 2 1/2 tablespoons paprika

  18. 2 tablespoons salt

  19. 2 tablespoons garlic powder

  20. 1 tablespoon black pepper

  21. 1 tablespoon onion powder

  22. 1 tablespoon cayenne pepper

  23. 1 tablespoon dried oregano

  24. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.

  2. Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.

  3. Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs . Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.

  4. Serve the pork chops with the cabbage and pan juices.

  5. Combine all ingredients thoroughly.

  6. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback