Skillet Pork Chops with Apples, Cabbage, and Onions
A savory pork chop skillet with caramelized apples, cabbage, and onions. Apples and cabbage are still excellent seasonal choices in Washington at the end of March, giving you a cozy but not heavy dinner that differs from your previously cooked pineapple-braised cabbage dish.
Ingredients
- Kroger® Pork Center Cut Chop Bone In 1 lb, about 2 chops 4.79
- Green Cabbage 1/2 small head, thinly sliced 1.49
- Simple Truth Organic® Granny Smith Apples – 2 Pound Bag 2 apples, sliced 3.99
- Jumbo Yellow Onions 1/2 onion, sliced 1.49
- Kroger® Fresh Diced Garlic 1 teaspoon 3.49
- Pompeii® Lemon Juice 1 teaspoon 2.50
- Parsley 1 tablespoon chopped 1.69
- pantry olive oil 1 tablespoon
- pantry butter 1 tablespoon
- pantry Dijon mustard 1 teaspoon optional
- pantry salt to taste
- pantry black pepper to taste
Instructions
- Pat dry the pork chops and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chops 3 to 4 minutes per side until browned and nearly cooked through. Transfer to a plate.
- Lower heat to medium. Add butter, onion, and apples. Cook 4 minutes until they begin to soften and color.
- Add cabbage and a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until wilted and lightly caramelized.
- Add garlic and cook 30 seconds. Stir in lemon juice and optional Dijon for brightness.
- Return pork chops to the skillet, nestling them into the cabbage-apple mixture. Cover and cook 2 to 4 minutes until the pork is done.
- Finish with chopped parsley and black pepper.
- Serve the pork over the cabbage-apple mixture.
Cook time: 40 minutes
Estimated cost: $10-13
Health notes: Balanced protein with fiber-rich vegetables; moderate-carb if served on its own.
Drink pairing: Pinot Noir or dry cider