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Skillet Cider Pork Chops with Cabbage, Apples, and Onions

These Skillet Cider Pork Chops with Cabbage, Apples, and Onions make the perfect recipe to enjoy all of the seasonal Fall flavors. A delicious combination sweetened with fresh apple cider and balanced with savory flavors.

Course Dinner, Main Course
Cuisine American
Keyword apple cider, applesauce, boneless pork chops, cabbage, comfort food, Fall recipe, green onions, healthy dinner, skillet meal, sweet and savory
Servings 4

Ingredients

  • 4 boneless pork chops, lean
  • 1/2 Large Green Cabbage, sliced thin (3” strips) (about 4 cups)
  • 1/2 Large Red Onion, sliced thin
  • 2 Fuji Apples, sliced
  • 2 Granny Smith Apples, sliced
  • 1/2 Cup Low-Sodium Organic Chicken or Veggie Stock
  • 1 Cup Fresh Apple Cider (cloudy kind…not thin like juice)
  • 2 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Unsalted Butter (I use pasture-raised)
  • 2-3 Cloves Garlic, sliced
  • 1 Tbsp Dijon Mustard
  • 1/4 Tsp Dried Rosemary
  • Kosher Salt & Pepper to taste

Instructions

  1. Season pork chops with salt and pepper.

  2. In a large iron skillet, brown pork chops on medium heat with 2 tbsp olive oil. Once cooked, remove chops and set aside.

  3. In the same skillet, add butter, garlic and rosemary. Then add onions and apples and cook 3-4 minutes until slightly soft.

  4. Next, add sliced cabbage, stock, apple cider, dijon, and a pinch of kosher salt and pepper. Cook until cabbage is tender but still has a bit of crisp texture (about 5-7 minutes).

  5. Add pork chops back into pan to heat through.

  6. Once hot, slice pork chops on a serving plate and top with a bit of the broth. Serve with cabbage mixture and garlic mashed sweet potatoes.