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.
- 4 whole 4 whole 4 whole Pork Chop, room temperature
- 0.5 head 0.5 head 0.5 head Cabbage, chopped into thin strips + 4 whole cabbage leaves
- 1 whole 1 whole 1 whole Onion, Finely chopped
- 1 whole 1 whole 1 whole Apple, Gala, Diced
- 0.5 cup 0.5 cup 0.5 cup Raisins
- 4 Tbsp 4 Tbsp 4 Tbsp Rosemary, dried
- 1 Tbsp 1 Tbsp 1 Tbsp Paprika
- 2 Tbsp 2 Tbsp 2 Tbsp Garlic Powder
- 2 whole 2 whole 2 whole Bay Leaf
- 0.5 cup 0.5 cup 0.5 cup Chicken Broth (Organic, Free Range, Low Sodium)
- 2 tsp 2 tsp 2 tsp Sea Salt
- Peppercorns, black and white, Cracked
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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