Pork Chops with Apple & Cabbage

Method

1. 1

   Prep the produce

   On a cutting board, cut the potato into 3 cm chunks, thinly slice the green cabbage and onion, and core and thinly slice the apple.
2. 2

   Boil the potatoes

   Boil the potato in a medium pot of water over high heat until tender, then drain and keep covered.

   20 min
3. 3

   Brown the chops

   Season the pork chop with 3/4 tsp salt and 1/2 tsp black pepper, then brown in butter in a large skillet over medium-high heat, turning once; transfer to a plate.

   10 min

   Tip: Thicker chops may need a little longer; check the center with a thermometer.

4. 4

   Braise the cabbage

   Cook green cabbage, apple, and onion in the same skillet over medium heat, stirring until softened; add apple cider vinegar, chicken broth, and dijon mustard, return the pork chop, cover, and simmer.

   12 min

   Tip: Keep the lid on to soften the cabbage without needing extra liquid.

5. 5

   Taste and serve

   Taste the cabbage mixture, adjust with salt and black pepper if needed, and serve with the potatoes and pork chops.