Seared Pork Chops with Braised Red Cabbage
Tender pork chops, braised red cabbage, and apples are simmered with cloves and apple cider vinegar for the ultimate fall-flavored comfort meal.
Servings: 4
Ingredients
For the braised cabbage
- 3 tablespoons unsalted butter
- 1 large red cabbage cored and sliced into 1/4-inch thick pieces
- 1/2 cup cider vinegar
- 1/2 cup water
- 5 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- salt and pepper to taste
For the pork chops
- 3 tablespoons lard
- 4 center cut loin or rib pork chops
- salt and pepper to taste
- 2 tablespoons unsalted butter
- 3 Granny smith apples cored and quarted
Instructions
For the braised cabbage
- Heat a large pot to medium with the butter. Add the cabbage and mix to combine.
- Combine the water, vinegar, sugar, fine sea salt, and cloves. Pour the mixture over the cabbage and mix to combine. Cover with a tight fitting lid and reduce heat to low and cook until soft (about 60-90 minutes).
- Remove the lid and cook until some of the excess liquid evaporates. Season with salt and pepper to taste.
For the pork chops
- Pat the chops dry and season well with salt and pepper on both sides. Let the chops sit for 30-60 minutes before searing.
- Heat the lard in a large pan to medium-high heat. Add the pork chops and sear for 3-4 minutes per side or until well browned. Once the chops reach an internal temperature of 135°F remove them to a plate and tent with foil.
- Turn the heat down to medium and add the butter to the pan along with the apples. Sear the apples until they are brown and begin to soften. Season with salt and pepper to taste.
- Place the cabbage in a platter and top with the pork chops and apples. Enjoy!
Notes
- Pork chops. Bone-in center cut loin or rib pork chops are recommended.
- Salt the chops overnight. Salting overnight, at a .75-1% ratio to weight of the chops is recommended. The chops will be juicier and more flavorful. Simply salt on both sides and place in the refrigerator on an uncovered wire rack. Remove the chops from the fridge 1 hour prior to searing.
- Make ahead. The braised cabbage can be made 1-2 days before so that a quick dinner can be made. Simply reheat the cabbage in a large pan.
- Leftovers. Pork chops with braised cabbage can be saved for up to 3 days in the fridge and can be reheated in the oven or stovetop until warm.
Nutrition
Calories: 890kcal | Carbohydrates: 46.9g | Protein: 36.2g | Fat: 63.2g | Saturated Fat: 27.4g | Cholesterol: 177mg | Sodium: 814mg | Fiber: 7.8g | Sugar: 37.3g | Calcium: 109mg | Iron: 3mg
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