Rosemary Pork Chops Braised in Sweet Apple Cabbage Salad
This recipe is packed with comforting fall flavors and is a satisfying meal on a cold night. Deliciously crusty and seasoned Pork Chops are first seared in a pan, then slowly braised in the oven with apples and cabbage for an incredibly tasty and tender meat.
Serves: 4Serves: 4
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 340 F.
- Combine the seasonings (rosemary, paprika, garlic powder, cumin seeds, salt and cracked peppercorns). Generously season the pork chops on both sides and gently rub in with your hands.
- Heat 3 tbsp of olive oil in a skillet large enough to contain the 4 pork chops without them touching on high heat. When pan is sizzling hot, sear the pork chops for 3 minutes on one side until you get a nice golden crust. Turn over with tongs and brown for another 2 minutes on the other side. Remove from the skillet and reserve on a plate.
- Add 1 tbsp of olive oil in the same skillet where you browned the pork chops and saute the onions on medium heat for 5 minutes until tender. Dice the apple and add to the onion. Saute for 3 more minutes until the apple begins to soften.
- Wash the cabbage head, gently detach 4 whole leaves and reserve. Cut the cabbage in half: reserve one half for another time and slice the other half into thin strips. Add the cabbage strips to the pan, saute for a few minutes to combine with the apples and onions, then add the broth and scrape the brown bits stuck at the bottom of the skillet with a wooden spoon. Cook for 5 more minutes.
- Transfer the cooked apple-cabbage mixture of the skillet to a large baking dish, tuck two bay leaves in and sprinkle with raisins. Add the pork chops on top and cover each one with a cabbage leaf, tucking the edges of the leaf under the pork chop. Cover the dish with aluminium foil and cook for 2:30 hours at 340 F. The meat will be extra tender!
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