Roast Pork Chop with Apple and Cabbage
Make-Ahead Time up to 1 day in refrigerator
Final Cook Time 20 minutes
Makes 4 servings
|3||teaspoons olive oil, divided|
|1/2||medium onion, thinly sliced|
|1||teaspoon dried thyme|
|2||cloves garlic, minced|
|4||pork chops (6 to 8 ounces each), 1 inch thick|
|Salt, plus additional to taste|
|1/4||teaspoon black pepper, plus additional to taste|
|1/4||cup cider vinegar|
|1||tablespoon packed brown sugar|
|1||large McIntosh apple, chopped|
|1/2||(8-ounce) package shredded coleslaw mix|
- Preheat over to 375°F.
- Heat 2 teaspoons oil in large ovenproof skillet over medium-high heat until hot. Add onion; cook, covered, 4 to 6 minutes or until tender, stirring often. Add thyme and garlic; cook and stir 30 seconds. Transfer to small bowl; set aside.
- Add remaining 1 teaspoon oil to same skillet. Season pork chops with salt and pepper. Place in skillet; cook 2 minutes on each side or until browned. Remove pork chops from skillet; set aside.
- Remove skillet from heat. Add vinegar, brown sugar and 1/4 teaspoon pepper; stir to dissolve sugar and scrape cooked bits from skillet. Add onion mixture, apple and coleslaw mix; do not stir.
- Arrange pork chops on top of cabbage mixture, overlapping to fit. Cover pan; place in oven. Bake 15 minutes or until pork chops are just barely pink in center.
This recipe can be made up to a day ahead. Prepare and separately wrap pork chops and cabbage-apple mixture. Refrigerate until ready to serve. Preheat oven to 375°F. Place cabbage mixture in large ovenproof skillet. Heat over medium-high heat. Cook and stir until blended and liquid comes to a boil. Lay pork chops on top of cabbage mixute, overlapping to fit. Continue as directed in recipe.
|Total Fat||13 g|
|Calories from Fat||49 %|
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