This easy spiced  braised red cabbage makes an excellent side dish with the tasty pork chops.  The cabbage includes apples, a little vinegar and wine, and spices you probably have in your pantry.

The pork chops are perfectly cooked in the skillet and finished with a tangy mustard and cream sauce.

If you would rather not use wine, use apple juice or cider in place of the wine in the cabbage, and use more chicken stock in place of the wine in the pork chops.

See Also

Boneless Pork Chops With Orange Glaze

Roasted Pork Chops With Fennel and Apples

Marinated Grilled Pork Chops

Ingredients

•  Cabbage
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 cup finely chopped onion
• 1 large clove garlic, pressed
• 1 small head of red cabbage, coarsely shredded
• 2 medium apples, peeled and cored
• 1/2 cup dry red wine (or use apple juice or cider)
• 3 tablespoons cider vinegar
• 2 tablespoons light or dark brown sugar, packed
• 1 bay leaf
• 1 cinnamon stick, 2 to 3 inches
• 1/4 teaspoon ground allspice
• freshly ground black pepper, to taste
• salt, to taste
• Pork Chops
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4 rib or loin pork chops, bone-in, about 3/4-inch thickness
• salt and freshly ground black pepper
• 1 1/4 cups chicken stock, low sodium or homemade with no salt
• 1/2 cup dry white wine (or use more chicken stock or apple cider)
• 1 tablespoon Dijon mustard
• 3 to 4 tablespoons heavy cream

• Prep Time: 30 minutes
• Cook Time: 45 minutes

• Total Time: 75 minutes
• Yield: 4 Servings

Preparation

 Cabbage

Heat the 2 tablespoons of vegetable oil and 1 tablespoon of butter in a Dutch oven or large saucepan over medium-low heat. Add the chopped onion and cook, stirring, until the onion is translucent. Add the garlic and cook, stirring, for another minute. 

Meanwhile, cut the cored apples in wedges and cut the wedges lengthwise into thin slices. 

To the onion mixture, add the cabbage, apple slices, wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice.

Bring to a simmer. Cover and simmer slowly over low heat for about 30 minutes, or until the cabbage is very tender. Taste and add salt and pepper, as needed.

Remove the cinnamon stick and bay leaf before serving.

Pork chops

In a large skillet or sauté pan over medium heat, melt the butter with the vegetable oil. 

Sprinkle the pork chops lightly with salt and pepper, to taste.

Sear the pork chops for about 2 to  3 minutes on each side, until browned. Add the chicken stock and white wine to the pan and bring to a simmer. Reduce heat to low, cover, and simmer for 20 minutes, or until the pork chops are tender. Remove the chops to a platter and keep warm.

Strain the liquids through a mesh sieve and return to the pan. Ofen there will be a bone fragment or two, so straining, while not necessary, will ensure there are no fragments. Bring the liquids to a boil and cook, uncovered, until reduced by about two thirds, to about 3/4 cup. 

Whisk in the mustard and heavy cream. Cook the sauce, stirring frequently, for about 2 to 3 minutes over the lowest heat setting to thicken slightly, but do not let it boil.

Taste and adjust seasonings, adding salt and pepper, as needed.

Serve the pork chops with the sauce and the braised red cabbage.

Add boiled or mashed potatoes or noodles for a complete and satisfying dinner. Potato salad would be an excellent choice as well.

More Recipes

Smothered Pork Chops

Pork Chops With Apple Stuffing

Spiced Pork Chops with Peaches

Barbecued Pork Chops

Easy Breaded Pork Chops

Crockpot Pork Chops Supreme, Slow Cooker

Tangy Baked Pork Chops Recipe

See Also

Top 20 Pork Chop Recipes

Main Recipe Index

Southern Food Home