Seared Pork Chops with Warm Apple-Cabbage Skillet Sauté
A cozy skillet supper: pork chops with a warm apple-cabbage sauté and a quick cider-style pan sauce (no lemon-forward profile). Great early-spring WA produce: cabbage, apples, onions.
Back to full listIngredients
- Boneless Pork Loin Center-Cut Chops (1 lb) 1 lb (2 chops) $7.29
- Green Cabbage (1 lb) 1/2 small cabbage (about 12 oz), shredded $1.49
- Large Honeycrisp Apple – Each (1 lb) 1 apple, thin-sliced $3.29
- Jumbo Yellow Onions (1 lb) 1/2 onion, thin-sliced $1.49
- Simple Truth Organic® Chicken Broth (32 oz) 1/2 cup $1.79
- Parsley (1 ct) 2 Tbsp chopped (optional but nice) $1.69
Instructions
- Pat dry pork chops; season with salt and pepper. Heat a large skillet over medium-high with 1 tsp oil. Sear chops 3–4 minutes per side (thickness-dependent) until 145°F. Transfer to a plate.
- Lower heat to medium. Add onion and cook 2 minutes. Add shredded cabbage with a pinch of salt; cook 6–8 minutes, stirring, until softened with some browning.
- Add sliced apple; cook 2–3 minutes until just tender but not mushy.
- Pan sauce: add 1/2 cup chicken broth, scrape browned bits, and simmer 2–3 minutes. Return pork (and any juices) to the skillet for 1 minute to warm through. Taste and adjust salt/pepper. Stir in parsley if using.
- Serve chops over the warm apple-cabbage sauté with spooned pan juices.
Cook time: 45 minutes
Estimated cost: $14–18
Health notes: Balanced plate with leaner protein and high-fiber cabbage. Keep it lighter by using 2 tsp oil total and trimming visible pork fat.
Drink pairing: Gamay/Beaujolais-style red—bright cherry fruit and low tannin—perfect with pork and sautéed cabbage/apple.
Why it works: no wines found