Braised Pork Chops with Cabbage and Apples

These Braised Pork Chops with Cabbage and Apples are the sort of one dish skillet meals that taste just like fall. Cajun rubbed thick cut pork chops are nestled in a bed of savoy cabbage, onion and apples then simmered in apple cider until tender. Serve just as is for a complete meal or with a heaping helping of creamy mashed potatoes. There’s homespun comfort in each and every bite.

Ingredients to Make Braised Pork Chops with Cabbage and Apples Recipe

When the weather begins to turn, even though it does so slowly here in the South, dishes like these braised pork chops seem like a fitting way to welcome harvest season. The slight sweetness from the apple pairs beautifully with the savoy cabbage and onion. Apple cider provides the most delicious braising liquid for the pork chops, too. It infuses flavor and highlights the diced apple in the dish. Ingredients you’ll need to make Braised Pork Chops with Cabbage and Apples:

• Pork Chops – Four 6-8 ounce thick cut pork loin chops. These are boneless pork chops. You can use bone-in pork but they may take longer to cook.
• Bacon – Classic or thick cut bacon for added flavor.
• Apples – I use Gala apples for a hint of sweetness.
• Vegetables – Savoy cabbage and onion.
• Seasonings – Cajun seasoning, fennel seed, garlic salt, sugar, crushed red pepper flakes.
• Liquid – Apple cider or apple juice adds moisture and a hint of sweetness.
• Herb – Fresh thyme for freshness.

How to Make the BEST Braised Pork Chops with Cabbage and Apples

• Fry the Bacon – In a large skillet cook the bacon until crisp. Remove from the pan leaving the drippings. Add a drizzle of olive oil to the skillet.
• Season the Pork Chops – Rub the pork chops on all sides with Cajun seasoning. Brown in the bacon drippings over medium-high heat on all sides.
• Sauté the Onion and Apple – Add the onion, apple and fennel seed to the pan. Cook over medium high until beginning to brown.
• Add Cabbage – Add the cabbage to the skillet, cooking just until wilted, then season per the recipe.
• Return Pork Chops to the Skillet – Add the pork chops back to the cabbage mixture. Pour the apple cider over the top.
• Simmer – Lower the heat to medium-low and cover. Simmer until the pork chops are fork tender.
• Reduce the Cooking Liquid – Remove the pork chops and cabbage and cook until any remaining liquid in the pan is reduced.
• Serve – Serve drizzled over the pork chops garnished with remaining thyme and crumbled bacon.

Tips for Making Braised Pork Chops and Cabbage

• Kitchen Equipment You’ll Need: A large oven safe skillet, apple corer, sharp knife and cutting board, measuring cups and spoons and various kitchen utensils.
• Reducing the Cooking Liquid: While the apple cider infused liquid is delicious, this dish isn’t supposed to be too “soupy” so, use your best judgement. If you’re pleased with the amount of liquid, you’ll be good to go.
• Beat Practices to Avoid Dry Pork Chops: If it seems like too much liquid left in the pan at the end of cooking, remove the pork chops and cabbage to a platter, cover and keep warm. This will allow you to increase the heat and reduce the liquid leaving the amount to your taste. Doing so, will intensify the flavor and it can then be drizzled over the pork chops just before serving.

Recipe Variations

• Cabbage Substitution: If you prefer, you can use green cabbage in place of the savoy cabbage for braising, but green cabbage and savoy cabbage both cook differently. The cooking time in the recipe is for savoy cabbage. Green cabbage will take slightly longer to cook.
• Protein: You can replace the pork chops with this chicken breasts. Chicken will take less time to cook through so adapt the braising time accordingly.
• Potatoes: You can also add a diced sweet potato, Yukon gold potatoes or russet potatoes along with the onion, to give the dish another element of flavor.
• Apples: I typically use Gala or Honeycrisp apples for this dish. They’re sweet and hold up to the braising process. You could adapt this recipe using any variety of apples that you enjoy including Granny Smith apples.

Storage and Leftovers

• Leftovers: Store cooked Braised Pork Chops with Cabbage and Apples chilled in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over medium heat or in single servings in the microwave.
• Freezing: You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

Side Dishes to Serve with Braised Pork Chops

• Creamy Baked Mashed Potato Casserole.
• Make these Stuffing Muffins in a cupcake pan.
• Air Fryer Baked Potatoes with your favorite toppings.
• This crisp Broccoli Salad is packed with flavor.
• Skillet Honey Cornbread with butter.
• Sweet Potato Casserole with a streusel topping.
• Sweet and tangy 5 Bean Salad.
• Make ahead layered Cornbread Salad.
• Spinach Orzo Salad from Barefeet in the Kitchen

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Helpful Kitchen Items:

• Skillet
• Measuring Set
• Cutting Board
• Apple Corer

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Braised Pork Chops With Cabbage and Apples

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: American

Keyword: braised-pork-chops-with-cabbage-apples

Servings: 4 servings

Calories: 586kcal

Author: Melissa Sperka

Ingredients

• 3 slices bacon
• 4 6-8 oz thick cut pork loin chops
• 1 Tbsp Cajun seasoning See Cook’s note
• 1 medium sweet onion diced
• 2 Gala apples diced (Or your favorite variety)
• 1/2 tsp fennel seed
• 2-3 lb head Savoy cabbage or green cabbage roughly chopped
• 1 tsp garlic salt
• 1 tsp sugar
• 1 tsp red pepper flakes Or to taste
• 1 1/2 cup apple cider or apple juice
• 3 sprigs of fresh thyme

Instructions

• In a large heavy bottomed skillet cook the bacon until crisp. Remove from the pan leaving the drippings. Add a drizzle of olive oil to the skillet.
• Rub the pork chops on all sides with Cajun seasoning. Brown in the bacon drippings over medium-high heat on all sides but not cooked through. Remove from the skillet to a platter.
• Add the onion, apple and fennel seed to the pan. Drizzle with additional olive oil, if needed. Cook over medium high until beginning to brown. Add the cabbage to the skillet.
• Cook over medium high heat for 2 minutes until the the cabbage is beginning to wilt. Season with garlic salt, sugar red pepper flakes and leaves from 2 sprigs thyme.
• Nestle the pork chops back into the cabbage. Pour the apple cider over the top.
• Lower the heat to medium-low and cover. Simmer for 25 minutes or until the pork chops are fork tender.
• When done, uncover and remove the pork chops and cabbage to a platter using a slotted spoon.
• Increase the heat to medium high and cook until any remaining liquid in the pan is reduced.
• Serve drizzled over the pork chops garnished with remaining thyme and crumbled bacon.

Notes

• • Protein: You can replace the pork chops with this chicken breasts. Chicken will take less time to cook through so adapt the braising time accordingly.
  • Potatoes: You can also add a diced sweet potato, Yukon gold potatoes or russet potatoes along with the onion, to give the dish another element of flavor.
  • Apples: I typically use Gala or Honeycrisp apples for this dish. They’re sweet and hold up to the braising process. You could adapt this recipe using any variety of apples that you enjoy including Granny Smith apples.
  • Cajun Seasoning: Different brands of Cajun seasoning contain differing amounts of sodium and cayenne. Adjust the amount called for in the recipe using your favorite brand.
  • Cabbage Substitution: If you prefer, you can use green cabbage in place of the savoy cabbage for braising, but green cabbage and savoy cabbage both cook differently. The cooking time in the recipe is for savoy cabbage. Green cabbage will take slightly longer to cook.

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Nutrition

Serving: 1serving | Calories: 586kcal | Carbohydrates: 41g | Protein: 56g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 897mg | Potassium: 704mg | Fiber: 9g | Sugar: 28g | Vitamin A: 1325IU | Vitamin C: 91mg | Calcium: 122mg | Iron: 2mg

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