Cider Pork Chops with Red Cabbage

A one-skillet Pacific Northwest dinner pairing juicy pork with sweet-tart Washington apple and silky cider-braised red cabbage.

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It scored 6/10, below our 8/10 retry mark.

Pat 1 pound bone-in pork loin center-cut thick chops dry and season all over with 2 1/2 teaspoons Diamond Crystal kosher salt flakes and 1/4 teaspoon freshly ground black pepper. Let stand for 10 minutes while preparing the produce.
Thinly slice 12 ounces red cabbage. Core and thinly slice 1 large Gala apple. Peel and thinly slice 2 ounces shallot.
Make the cider mixture by whisking together:
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/3 cup water
Set the mixture aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared shallot and cook for 2 minutes. Add the prepared cabbage and apple with 1 teaspoon Diamond Crystal kosher salt flakes, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon caraway seeds. Cook, stirring frequently, for 5 minutes.
Pour the cider mixture over the cabbage, reduce the heat to medium-low, and cover. Cook for 7 minutes, stirring once, until the cabbage is tender-crisp and glossy. Transfer the cider-braised cabbage to a platter and cover to keep warm.
Return the skillet to medium-high heat and add 1 tablespoon olive oil. Sear the seasoned pork chops without moving them for 4 minutes. Turn and sear for 4 minutes, then reduce the heat to medium-low and cover. Cook for 2 to 5 minutes, pulling the chops at 140°F.
Rest the pork chops for 5 minutes. Plate them over the cider-braised cabbage and spoon the pork resting juices over the top.

Drink pairing: A lightly chilled Pinot Noir complements the pork, apple, and earthy cabbage without overpowering them.

Careme