Roast Pork Chops with Apple and Cabbage

Roast Pork Chop with Apple and Cabbage

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


  1. Preheat over to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutritional Information

Calories 241
Calories from Fat 49 %
Total Fat 13 g
Cholesterol 60 mg
Carbohydrate 13 g
Fiber 1 g
Protein 19 g
Sodium 66 mg

Dietary Exchange

Fruit 1/2
Vegetable 1
Meat 2-1/2
Fat 1

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