Smoky Pork Chops with Cabbage and Apples
Delicious way to fix pork chops. I came across this recipe in my mothers recipe box. I'm guessing that she must have gotten it from a friend, while living in Germany. I recently tried it and love it. It's a wonderful combination of flavors. Will definitely be making again.
Delicious way to fix pork chops. I came across this recipe in my mothers recipe box. I'm guessing that she must have gotten it from a friend, while living in Germany. I recently tried it and love it. It's a wonderful combination of flavors. Will definitely be making again.
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 5 slices smoked bacon
- 4 thick pork chops bone-in
- 3/4 teaspoon black pepper ground
- flour for dredging
- 1 large onion thinly sliced
- 3 cloves garlic finely chopped
- 2 large carrots cut into thin slices
- 1 medium head green cabbage (about 10 cups), shredded
- 3 small bay leaves
- 1/2 cup apple cider or dry french vermouth
- 2 large apples peeled, cored and thinly sliced
- Carbohydrate 47.452091875 g
- Cholesterol 148.14375 mg
- Fat 24.99119375 g
- Fiber 11.6514438376129 g
- Protein 49.958923125 g
- Saturated Fat 7.867025 g
- Serving Size 1 1 Serving (666g)
- Sodium 403.34675 mg
- Sugar 35.8006480373871 g
- Trans Fat 3.456705 g
- Calories 604 calories
Step-by-step
- In a large skillet, cook the bacon over medium heat until browned and crisp. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set skillet aside. Save bacon.
- 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 skillet and set aside.
- Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes. Add carrots, cabbage, bay leaves, cider, apples, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Stir well to combine, cover and bring to a boil. Uncover pan and add pork chops on top of cabbage mixture. Recover and return to boil.
- Reduce heat to medium and cook until chops are tender, about 20 to 25 minutes.
- Chop reserved bacon coarsely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.
Balancing a thirty-minute window requires managing distinct moisture levels across dense root vegetables and lean proteins without overcrowding the pan. A wide, heavy-bottomed skillet distributes thermal energy evenly, though a Dutch oven serves as an effective substitute if the surface diameter accommodates the meat without overlapping. Rendering the smoked bacon first leaves behind essential lipids that fuse with olive oil to fry the flour-dredged bone-in chops. When searing the pork over medium heat for approximately eight minutes total, the Maillard reaction browns the exterior proteins while preserving internal juiciness. Maintaining this crust depends strictly on removing the meat before introducing the high-water-content vegetables. Onions, carrots, and shredded green cabbage release substantial liquid as they cook alongside tart apples and cider, creating a braising environment that softens fibrous cell walls. Layering the browned chops back on top of this steaming bed during the final twenty to twenty-five minutes allows the ambient vapors to tenderize the meat without washing away the surface seasoning.
