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Pork Chops with Beer, Cabbage & Apples

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Serves 4

  • by from Fine Cooking
    Issue 25

  • 4 center-cut pork chops, about 1-1/2 inches thick
  • Salt and freshly ground black pepper
  • 3 Tbs. vegetable oil
  • 1 small red onion, thinly sliced
  • 1 Tbs. Dijon-style mustard
  • 1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
  • 2 tart apples, peeled, cored, and cut into 1/2-inch slices
  • (see "How to core an apple")
  • 1 cup beer or ale
  • 2 sprigs fresh thyme or 1/2 tsp. dried
  • 1/2 cup homemade or low-salt canned chicken stock

Season the chops on both sides with salt and pepper.

Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside.

Put the onion in the pan and cook, stirring, until softened, about 5 minutes. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 minutes to intensify the flavors.

Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through, about 15 minutes. Season to taste. Arrange the chops on plates and top with the cabbage.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): fat g 16; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 3; Protein (g): protein g 22; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 23; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 710; Cholesterol (mg): cholesterol mg 50; Fiber (g): fiber g 6;

Photo: Mark Thomas

A favourite in our household! I always know how much my partner likes something based on how much of it he eats - and at minimum he gets seconds of this dish! Super easy, cheap, and tasty!

Could not detect the flavor of the apples in the finished recipe. Very bland finished product.

Bland.

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