Experience the flavors of autumn in this simple dinner idea--Pork Chops with Apples and Sautéed Cabbage. It's a meal you can put together in about half an hour.
A down-home dinner of juicy pork chops accompanied with apples and cabbage is a tribute to the season's produce and is a meal you can make in about half an hour. Place sprigs of fresh thyme on top of each pork chop to add a mellow herbal flavor. Fresh apple cider makes a rich caramelized glaze on the pork during sautéing, and a splash of apple cider vinegar brings out the apples' sweetness. Be sure, however, to allow the pan juices to reduce into a thick glaze; this will give you a more robust flavor to the finished dish.
PORK CHOPS WITH APPLES
Makes 6 servings
1 tablespoon olive oil
6 loin pork chops, 1 inch thick
Coarse salt and freshly ground pepper
12 sprigs fresh thyme, plus more for garnish
1 tablespoon unsalted butter
1/2 cup apple cider
1 tablespoon apple-cider vinegar
3 tart cooking apples, peeled, cored, and cut into 1/4-inch slices
Sautéed Cabbage, for serving (recipe follows)
1. Heat oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Lay 2 thyme sprigs on each pork chop, and add to the skillet. Sauté pork until browned, 3 to 5 minutes per side.
2. Add the butter to the skillet. Reduce the heat to medium. Cover, and continue cooking until internal temperature is 160 degrees F. when recorded with an instant-read thermometer, about 10 to 15 minutes. Transfer meat to a heated platter, and cover to keep warm.
3. Return skillet to stove; deglaze the pan with apple cider, and allow the cider to reduce by half, about 3 to 4 minutes, over medium heat. Stir in vinegar, and reduce 1 minute more. Add the apples, and cook until caramelized and tender, 5 to 8 minutes. Stir well to coat apples with the caramelized glaze. Place cabbage on platter with pork chops and top with apple slices and glaze. Garnish with thyme sprigs and serve immediately.
Sautéed Cabbage
Makes 6 servings
1 tablespoon clarified butter
1/2 medium head savoy cabbage, cored and thinly sliced
1/2 teaspoon caraway seeds
1/2 cup apple cider
1 tablespoon apple-cider vinegar
Coarse salt and freshly ground pepper
1. Heat butter in a large skillet over medium heat. Add the cabbage; cook for 1 minute. Add caraway and cider; bring to a boil. Reduce to a simmer over medium-low heat. Cook, stirring occasionally, 10 to 15 minutes.
2. Add vinegar; cook 1 minute more. Season with salt and pepper, and serve immediately.
