Spiced Pork Chops with Red Cabbage and Apple

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Since we bought both green and red cabbage at the Farmers Market last week, I wanted to make red cabbage and apples.  This skillet dinner with pork chops was a hearty and delicious meal. The list of ingredients is long, but the layers of flavor produced are worth it!

Spiced Pork Chops with Red Cabbage and Apples

Step 1. Thyme and Dijon Butter (optional)

2 TBSP Dijon mustard

2 tsp fresh thyme leaves or 1 tsp dried French Thyme

1/8 tsp freshly ground black pepper

2 tsp lemon juice

4 TBSP softened butter

Blend all ingredients together  and refrigerate until pork and cabbage is ready to serve!

 

Step 2.  Pork and Cabbage Skillet

4 center cut pork chops, 1-inch thick

2  TBSP olive oil1/2 tsp salt

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/3 cup  diced onion

1/3 cup diced carr0t

1/3 cup finely diced celery

1 small head red cabbage, quartered, cored and sliced 1/2 inch thick

2 medium cooking apples, peeled, cored and diced

1 clove garlic

6 sprigs fresh thyme or 1 tsp dried

1 small bay leaf

1/2 cup dry white wine

1/2 cup chicken broth

2 TSBP balsamic vinegar

 Trim excess fat from outside edge of the chops, leaving a small rim.. Heat olive oil in a heavy skillet over medium heat and brown chops well on both sides. Remove and season with some of the salt, thyme, and pepper. Saute onion, carrot and celery in the pork drippings for 5 minutes. Add cabbage, apples, garlic, thyme and bay leaf and saute for another 5 minutes or until the cabbage has begun to wilt. Season with the remaining salt and pepper; add wine, broth and vinegar. Arrange chops in the pan, basting with the cabbage and juices. Reduce heat, cover and cook slowly for about 45 minutes, turning and basting once or twice, until chops are tender and cooked through. Arrange cabbage on hot serving plates, removing the bay leaf and garlic clove. Place a pork chop on each plate and top with the mustard-thyme butter.
Note: The butter can be omitted

 

 

 

Roasted Cabbage Steaks

20160101_110951This cabbage was one of the few we have growing in our garden this winter.  I also planted some in the community garden where we help some along with others from our church. The ones growing there have been harvested and sent along to the chef at the local women’s shelter, where I am told they were enjoyed.  Cabbage is one of the vegetables I gained a new appreciation for when I began roasting them. I usually save the outermost leaves to add to a hearty vegetable soup later, but I found that vertically slicing the head of cabbage makes several thick slabs which can be laid down flat on a baking sheet and seasoned with olive oil, salt, and pepper, then roasted. When I tried this the first time, my family asked “When can we have this again?”  Add some crumbled bacon and a splash of balsamic vinegar if you like.\


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Roasted Cabbage Steaks

1 head of cabbage, loose outer leaves removed and saved

olive oil

coarse sea salt and freshly ground black pepper

4-5 slices of bacon, cooked until crisp, drained and crumbled  -optional

balsamic vinegar-optional

Preheat oven to 425.  Line a baking sheet with foil and spray with cooking spray.  Place cabbage on cutting board with stem end down and slice vertically with a sharp knife to make 4 (more if the cabbage is very large) 1 inch slices.  Place each slice down on baking sheet and drizzle with olive oil, brushing with pastry brush to evenly coat. Sprinkle with   salt and a few grinds of pepper. Turn slices over and repeat. Place in oven and roast for 30 minutes or until edges are turning brown and crisp.  Serve while hot sprinkled with crumbled bacon and a splash of balsamic vinegar if desired.