Careme

Ingredients

• Boneless Pork Loin Center-Cut Thin Chops 12 oz 6.99
• Green Cabbage 3/4 lb, thinly sliced 0.99
• Carrots 2 medium, thinly sliced 1.29
• Large Granny Smith Apple - Each 1, thinly sliced 1.99
• Jumbo Yellow Onions 1/2 medium, sliced 0.99
• Garlic 2 cloves, minced 0.69
• Olive oil 1 tablespoon
• Apple cider vinegar 1 tablespoon
• Chicken broth 1/2 cup 1.79
• Dijon mustard 1 teaspoon
• Salt to taste
• Black pepper to taste

Instructions

1. Season 12 ounces pork chops with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork chops for 2 to 3 minutes per side until browned. Remove to a plate.
3. In the same skillet, add 1/2 sliced yellow onion and 2 sliced carrots. Cook 3 minutes. Add 3/4 pound sliced cabbage and 1 sliced Granny Smith apple; cook 4 minutes until beginning to soften.
4. Add 2 minced garlic cloves, 1/2 cup chicken broth, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard. Stir well.
5. Nestle the pork chops back into the skillet. Cover and cook over medium-low heat for 8 to 10 minutes until the pork is cooked through and the cabbage is tender.
6. Taste the cabbage mixture and adjust with salt and pepper. Serve the chops over the braised cabbage, carrots, and apples.