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.
Easy 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.
- Bacon – Classic or thick cut bacon.
- Apples – Gala Apples.
- Vegetables – Cabbage and onion.
- Seasonings – Cajun seasoning, fennel seed, garlic salt, sugar, crushed red pepper flakes.
- Liquid – Apple cider or apple juice.
- Herbs – Fresh thyme.
How to Make the BEST Braised Pork Chops with Cabbage and Apples
- Kitchen tools you’ll need: A large oven safe skillet, apple corer, sharp knife and cutting board, measuring cups and spoons and various kitchen utensils.
- If you prefer, you can use green cabbage in place of the savoy cabbage for braising.
- You can also add a diced sweet potato along with the onion, to give the dish another element of flavor.
- I typically use Gala or Honeycrisp apples for this dish. They’re sweet and hold up to the braising process.
- 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.
- 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.
- 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.
- Store cooked Braised Pork Chops with Cabbage and Apples chilled in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat or in single servings in the microwave.
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:
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.