Apple-cabbage pork chops
Prep Time
Price Per Serving
Cooking Mode
15 mL (1 tbsp.) tbsp. olive oil
4 pork chops
To taste salt and pepper
1 slice bacon
500 g (1 lb.) lb. baby potatoes
30 mL (2 tbsp.) tbsp. cider vinegar
1.25 L (5 cups) cup sliced cabbage
1 apple, unpeeled, cubed
2 cloves garlic, finely chopped
125 mL (½ cup) cup vegetable broth
15 mL (1 tbsp.) tbsp. chopped fresh parsley
15 mL (1 tbsp.) tbsp. olive oil
4 pork chops
To taste salt and pepper
1 slice bacon
500 g (1 lb.) lb. baby potatoes
30 mL (2 tbsp.) tbsp. cider vinegar
1.25 L (5 cups) cup sliced cabbage
1 apple, unpeeled, cubed
2 cloves garlic, finely chopped
125 mL (½ cup) cup vegetable broth
15 mL (1 tbsp.) tbsp. chopped fresh parsley
Directions
1Heat oil in large saucepan set over medium heat. Season pork chops with salt and pepper. Cook chops 2 minutes per side or until golden brown. Transfer to plate and set aside.
2Place bacon and potatoes in saucepan. Cook covered, stirring occasionally, 5 to 6 minutes, or until potatoes are lightly caramelized.
3Add vinegar and scrape up any browned bits from bottom of saucepan.
4Stir in cabbage, apple, and garlic. Cook covered 3 to 4 minutes.
5Increase heat to medium-high. Pour in broth. Cover and cook 4 to 6 minutes, or until potatoes are almost tender. Return reserved pork chops to saucepan and cook 3 to 4 minutes, or until potatoes are tender and pork chops are cooked through. Sprinkle with parsley.
6You can ask for a slice of thick-cut bacon at the deli meat service counter.
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Personal Note
Personal Note