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.
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. I recommend that at the end of cooking, if there’s still quite a bit of liquid left in the pan, remove the pork chops and cabbage to a platter and keep warm. Increase the heat and reduce the liquid to your taste. Doing so, will intensify the flavor and it can then be drizzled over the pork chops just before serving.
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Helpful Kitchen Items:
Braised Pork Chops With Cabbage and Apples
- 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
- 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.
2) Green cabbage may be used in place of savoy cabbage, if desired.