Piles of bright shiny apples in different shades and varieties tempt us each week at the farmer’s market and we always fill our baskets with more than we can ever eat alone. This fall, I find myself searching for ways to add apples to meals other than dessert. Tonight we enjoy apples for dinner.
I make Pork Chops with Red Cabbage and Apples often not only because it makes a dent in my farmer’s market bounty but also because it is fast. If the pork chops are super thick, as they sometimes are, I slice them in half horizontally. Not only do they cut cooking time but I find they absorb flavors better, too.
You might save additional time by using pre-shredded red cabbage but be warned it dissolves quickly under heat. Sometimes the little shortcuts make a big difference in a busy day though, so if this helps, then by all means do so.
However, it is not much more effort to slice up cabbage. The wider strips stand up better to the apple slices. I even find the slicing a bit cathartic. After an afternoon spent sparring over homework and study, a whack with the clever to split open a cabbage seems to be just the release needed.
It’s so liberating in fact that I let the kids put homework aside and invite them to the kitchen to help. They peel and slice the apples, which I think they find therapeutic, as well. It’s a task that does not require great skill or brainpower nor involve a struggle for control.
Safety is paramount so we often use our manual corer and slicer that turns with a crank.
The resulting slices need not be perfect. Uneven slices will still result in a delicious meal. Our menial actions remind us all that perfection in this case, as in most cases, is overrated.
After the pork chops are browned in bacon-y oil and the red cabbage and apples soften in the heat of the pan, the flavors meld together with the addition of cider and vinegar, and sometimes a spoonful of brown sugar. I can’t help noticing the sweet and sour mirrors the tenor of our afternoon together. Tempering acid with sweetness is another life lesson learned in the kitchen today.
Pork Chops with Red Cabbage and Apples is a hardy meal for a hardworking family whether in the fields or at the worktable. It celebrates the season, brings color to the table and feeds us tonight.
- (2) Organic pork bacon slices, diced (I used about 2 generous Tablespoons leftover pieces of thick bacon pieces I bought for a song at the farmer's market)
- 1-2 Tablespoons canola oil, if needed (see instructions below)
- (4) thinly sliced organic boneless pork chops (I used bone-in here because that is what was at the market this week. They were thin so they worked fine. Just make sure to take internal temperature along the bone.)
- (1) small head red cabbage (or two 8 oz. bags of shredded red cabbage)
- (1) medium onion, peeled and sliced thinly
- (2) medium apples, peeled, cored and sliced thinly
- ¼ cup apple cider
- 2 Tablespoons apple cider vinegar
- 1-2 Tablespoons brown sugar, if needed
- Salt and pepper
- Prep the red cabbage by removing outer leaves until you reach leaves that are shiny and firm. Quarter (cut in half and in half again), remove white core and place flat on cutting board. Starting at a point in the cabbage quarter, slice cabbage into thin strips.
- Prep the apple by peeling. I core by slicing the apple into four quarters around the core, then slice each quarter into thin slices. (your discarded core will look like a rectangle)
- Sprinkle pork chops with salt and pepper
- Heat the bacon in a large fry pan with a lid and sauté bacon until brown. Remove with a slotted spoon and set aside.
- Make sure you have a thin slick of oil at the bottom of your pan from the bacon. Some bacon is very lean so if there are any bare patches in your pan, add canola oil to cover and heat for a minute.
- Add pork chops to the hot pan and brown until dark and golden on both sides, remove to a plate. (if thick, they will not likely be cooked through yet. You may want to take internal temperature now. If 160 degrees, they are done.)
- Add onions and apples to the pan and sprinkle with 1 teaspoon salt. Cook until beginning to soften, about 5 -7 minutes.
- Add red cabbage and stir to combine. Cover for a few minutes to allow red cabbage to steam and soften. It should shrink considerably. If using bagged shredded cabbage, skip this step.
- Add cider, vinegar and at least 1 Tablespoon brown sugar. The sweetness of apple cider varies widely. Add more sugar or less, as desired. Add bagged cabbage, if using.
- Stir to combine and boil rapidly while stirring until liquid reduces to just a puddle in the pan. Just a few minutes over high heat.
- Add pork chops back to the pan with any reserved juices that are left on the plate. Smother with the red cabbage and apple mixture then cover over medium low to cook pork until temperature registers 160 degrees (but no longer or pork will be tough). If the chops were 160 when you first removed them from the pan, just heat chops quickly in the pan.
- Top with reserved bacon and serve.