Seared Pork Chops with Roasted Apples, Cabbage, and Shallot Glaze
A bistro-style pork chop dinner with sweet roasted apples and cabbage, designed to feel a little elegant while staying distinct from your previously cooked pineapple-braised cabbage pork tenderloin. The chops get a good sear, and the sweet-savory accompaniments make Cabernet surprisingly workable.
Back to full listIngredients
- Boneless Pork Loin Chop 2 chops $5.83
- Organic Green Cabbage 1/2 small head $1.10
- Organic Fuji Apples 2 apples $2.99
- Organic Shallots 1 medium $4.99
- Organic Garlic, 3 CT 1 clove $2.89
- Pantry item: olive oil 2 tablespoons
- Pantry item: butter 1 tablespoon
- Pantry item: Dijon mustard 1 teaspoon
- Pantry item: apple cider vinegar or red wine vinegar 1 tablespoon
- Pantry item: honey 1 teaspoon
- Pantry item: kosher salt to taste
- Pantry item: black pepper to taste
Instructions
- Preheat oven to 425°F.
- Cut cabbage into thick ribbons and slice apples and shallot. Toss cabbage and shallot with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 15 minutes.
- Season pork chops with salt and pepper. Heat a skillet over medium-high with remaining olive oil and sear chops 3 minutes per side.
- Add apples around the cabbage on the pan, then transfer seared chops to the oven and roast 8 to 12 minutes more, until cooked through.
- Meanwhile, return skillet to medium. Add butter and garlic for 20 seconds, then stir in vinegar, Dijon, and honey to make a quick glaze.
- Toss the roasted cabbage and apples lightly in the glaze or spoon it over at plating.
- Serve chops over the cabbage-apple mixture.
Cook time: 45 minutes
Estimated cost: $16-20
Health notes: Good protein with fiber from cabbage and apples; richer than a lean pork dinner but still vegetable-forward.
Drink pairing: Cabernet Sauvignon