Every fall I begin to think of comfort food. All too often comfort foods mean a lot of carbohydrates from mashed potatoes, thick stews, macaroni, or rich gravies. This dish has many fewer carbohydrates than most comfort foods. Yet it is delicious and satisfying. The unique thing about this recipe is that if you leave out the pork, you instantly have a great, fall, side-dish! This dish will fill your kitchen with the most wonderful aroma and will fill your stomach with the most wonderful food! The unique combination of cabbage, apples, and onions is loved even by those who aren’t fans of cabbage. Try it!
For 4 servings you will need:
*4 boneless pork chops, 4 ounces each.
2 tablespoons olive oil
salt & pepper to season pork chops to taste
2 cups chopped cabbage
½ teaspoon salt
1/4-teaspoon baking soda
1 medium tart apple
½ cup chicken stock
Trim pork chops of any extra fat if needed. Heat olive oil in pan on medium high heat. When hot place chops in pan and reduce heat to medium. Cook until lightly browned, about 3 minutes. Turn and brown the other side of the chop. Remove chops to plate. Chops may not be cooked through at this point but will finish cooking in vegetables later. In pan with oil and juice from meat add round, thin slices from the onion. Add ½ teaspoon salt and baking soda to onions. This helps them caramelize faster. Cook until the onions are a deep golden color, turning onions often. In the pan with the onions add slivers of apple with the peel. Toss to mix. Add the cabbage you have coarsely chopped and packed to measure two cups, ½ teaspoon black pepper, and ½ cup stock and 1-tablespoon butter. Stir well. Cover and cook 2 – 3 minutes or until cabbage softens. Move cabbage in pan to place pork chops on bottom of pan and cover with cabbage mix. Cover and heat 3 minutes. Remove to serving dish and enjoy.
*I often use only two chops. Just before I place them back with the cabbage mix I slice them and add slices rather than whole chops when I want less meat in my meal.