Pan-Seared Pork Chops
with braised cabbage
Pan-Seared Pork Chops:
- Thyme, dried - 1 tsp
- Coriander, ground - 1 tsp
- Salt - 1 tsp
- Black pepper - 1/4 tsp
- Pork chops, boneless or bone-in - 4
- Chives (opt) - 1 Tbsp , chopped
- Oil, cooking - 2 Tbsp
- Sour cream - 1/3 cup (sub plain or Greek yogurt)
Braised Cabbage with Apples and Carrots:
- Cabbage, red - 12 oz , thinly sliced
- Carrots - 5 oz , shredded (purchase pre-shredded carrots or use a box grater)
- Garlic - 4 cloves , chopped
- Apples, any type - 1 , diced
- Butter - 1 1/2 Tbsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Cabbage / Carrots / Garlic - Prep as directed. Combine cabbage and carrots in one container. Store garlic in its own container. (Can be done up to 5 days ahead)
- Pork Chops - Combine thyme, coriander, salt, and black pepper. Rub seasoning on both sides of pork chops. Tenderize with a fork. (Can be done 1 day ahead)
- Apples / Chives - Prep as directed. (Note: You can leave the peel on the apples as you chop them.)
- Heat a Dutch oven with butter over medium heat. When butter is melted, add garlic and apples. Saute until garlic is fragrant, ~2 minutes. Add cabbage and carrots with a pinch of salt. Continue cooking until cabbage is tender, 14 to 16 minutes, stirring frequently.
- While cabbage cooks, heat a large skillet with cooking oil over medium-high heat. Add pork chops and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
- Transfer pork to a cutting board and cover. Let rest for 5 minutes.
- When cabbage is tender, stir in vinegar. Taste and season with some salt and pepper.
- Slice pork and serve over cabbage with sour cream and chives on top. Enjoy!