Yuletide Cider Braised Pork Chops with Stewed Apples, Onions, and Red Cabbage

Name: Yuletide Cider Braised Pork Chops with Stewed Apples, Onions, and Red Cabbage
Ingredients: 4 bone-in thick-cut pork chops, about 1-inch (2.5 cm) thick (about 24 pounds [1.25 kg]), excess fat trimmed; ½ cup (65g) all-purpose flour; Kosher salt; freshly ground black; 3 tablespoons extra-virgin olive oil; 1 medium yellow onion, sliced; 3 cloves garlic, smashed; 1½ cups (354 ml) hard cider; 1 cup (236 ml) low-sodium chicken stock; 2 sprigs fresh rosemary; 2 crisp apples, such as Gala or Honeycrisp, cored and sliced ½-inch (1.25 cm) thick lengthwise and halved crosswise; ½ small head red cabbage, about 1 pound (454 g), cored and very thinly sliced crosswise; 1 tablespoon whole-grain mustard; Chopped fresh parsley, for garnishing

5 steps

Updated at: Thu, 17 Aug 2023 05:09:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories3757.5 kcal (188%)

Total Fat195.9 g (280%)

Carbs44.4 g (17%)

Sugars23.3 g (26%)

Protein426.6 g (853%)

Sodium1469.1 mg (73%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4pork chops

bone-in, thick-cut, about 1-inch, 2.5 cm, thick, excess fat trimmed

½ cupall-purpose flour

kosher salt

black pepper

freshly ground

3 tablespoonsextra-virgin olive oil

354mlhard cider

1 cuplow-sodium chicken stock

2 sprigsfresh rosemary

2apples

crisp, such as Gala or Honeycrisp, cored and sliced 1/2-inch, 1.25 cm, thick lengthwise and halved crosswise

1 poundred cabbage

cored and very thinly sliced crosswise

1 tablespoonwhole-grain mustard

fresh parsley

Chopped, for garnishing

Instructions

Step 1

Pat the pork chops dry with a paper towel and season them with salt and pep per. Pour the flour onto a plate and season generously with salt and pepper. Dredge the pork chops in the seasoned flour, tapping off the excess.

Step 2

Heat the oil in a very large skillet over medium-high heat until shimmering. Add the chops and sear, turning once, until golden brown on both sides, 3 to 4 minutes per side. Transfer to a plate.

Step 3

Add the onion, garlic, and fennel seeds to the pan, season with salt and pepper, and cook, tossing, until softened and beginning to brown, 3 to 4 minutes. Pour in the cider and stir, scraping up any browned bits in the pan. Add the chicken stock, rosemary, and apples, and bring the mixture to a boil. Push the apples to the outer edge and nestle the browned pork chops into the center. Return to a boil, reduce the heat to medium-low, cover, and cook, turning ence, until the pork chops are cooked through and register 140°F (60°C) en a meat thermometer, about 10 minutes. Transfer the chops to a plate and cover tightly to keep warm.

Step 4

Raise the heat to medium high, stir in the cabbage, cover, and cook for 10 minutes. Remove the lid, stir in the mustard and continue cooking until the cabbage is soft and the liquid is thick and reduced by hall, 5 to 6 minutes: season with salt and pepper.

Step 5

Serve the pork chops with the braised cabbage and apples alongside and garnish with parsley.