Cider-Glazed Pork Chops with Cabbage and Apples
PersonalPoints™ per serving

Total Time: 50 min
Prep: 18 min
Cook: 32 min
Serves: 4
Easy



Tangy cider makes a delicious glaze for pork chops. It’s also fabulous over caraway-scented cabbage, apple, and onions in this one-pan meal. You can buy already shredded red cabbage in the produce section of most grocery stores. Because the pork chops are small, they’ll cook quickly so be careful not to overcook them, which will make them tough. You could also make this dish with boneless, skinless chicken thighs. If you have any fresh parsley or green onion on hand, feel free to chop up a handful of either of them and sprinkle over the finished dish right before serving.
Ingredients
  • 3 cups apple cider
  • 1 cup reduced-sodium chicken broth
  • 1 tbsp Dijon Mustard
  • 2 tsp caraway seeds
  • 2½ tsp table salt, divided
  • 2 tsp Olive oil, extra virgin
  • 1¼ pounds uncooked lean boneless pork chops, four 5 oz, 1-in-thick chops
  • ½ tsp black pepper
  • 2 large uncooked red onions, thinly sliced
  • 2 large Granny Smith apples, peeled, diced
  • 3½ cup shredded red cabbage


Instructions
  1. In a large bowl, combine cider, broth, mustard, caraway seeds, and 1 teaspoon salt; set aside.
  2. Heat oil in a large nonstick skillet over high heat. Season pork with 1 teaspoon salt and pepper. Add pork to the pan and cook until browned on both sides, flipping once, about 6 to 8 minutes total; remove pork to a plate.
  3. Add onions and remaining 1/2 teaspoon salt to the same pan; cook, stirring often, until onions begin to brown, about 5 minutes.
  4. Stir apples into onions and nestle pork chops underneath the onion mixture. Pour cider-broth mixture over top and bring to a boil; cook, uncovered, for 5 minutes.
  5. Add cabbage to pan; cook until wilted, stirring occasionally, about 2 minutes.
  6. Remove pork chops from pan; place on a cutting board to rest.
  7. Using a slotted spoon, remove cabbage mixture to a large shallow serving bowl; cover loosely with foil.
  8. Continue to boil cider mixture until it’s thick and syrupy, about 8 to 10 minutes. Serve pork and cabbage mixture drizzled with glaze.
  9. Serving Size: 1 pork chop and 1 1/4 cup apple-cabbage mixture!
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