Photo: Stovetop Pork Chops with Cabbage and Apples Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 teaspoons cumin seeds
- 2 teaspoons caraway seeds
- 2 teaspoons crushed coriander seeds
- 2 small heads savoy cabbage, cored, leaves cleaned of ribs and thinly sliced
- 1 tablespoon kosher salt, plus more for seasoning
- 2 teaspoons freshly ground white pepper, plus more for seasoning
- 2 knobs fresh ginger, peeled and finely grated
- 1 teaspoon dry ginger
- 1 small can whole, peeled tomatoes
- 1 poblano pepper, washed, cored and seeded, cut into thin slices
- 3 tablespoons finely chopped cilantro leaves
- 5 pork loin chops (bone-on), about 1 1/2 inches thick
- 1 teaspoon Hungarian paprika
- 3 tablespoons canola oil
- 2 green apples, washed, cored, halved and cut into 1/2-inch thick slices
- 1 to 2 teaspoons red wine vinegar
Directions
In a large saute pan, melt 2 tablespoons of butter over medium heat. Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds. Do not let them turn dark brown.
Immediately add the cabbage. Toss to coat with the butter and spices. Season with salt, white pepper. Cook over medium heat, stirring from time to time, 10 to 15 minutes. Taste, for seasoning.
Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend. Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender.
Lower the heat and add the cilantro. Bring the mixture to a simmer. Remove from the heat and keep warm while cooking the pork chops. Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together.
Heat a skillet large enough to hold the pork chops in a single layer. Season each chop on both sides with salt and pepper. Sprinkle with paprika. Pour oil in the skillet. When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer. Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes. Use a pair of tongs or a spatula to turn the chops on their second side. Brown about 2 to 3 minutes. Reduce the heat and cook for an additional 5 minutes. Turn the chops back to the first side and cook for 5 to 6 minutes. Season them again, lightly, with salt and pepper.
Heat the cabbage, stir in the apple slices and add the red wine vinegar. Arrange cabbage on the bottom of a serving platter. Remove the pork chops and place them on top of the cabbage.
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By kathy_lapointe_...
Bedford, 69
on October 22, 2010
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Waaaaay too many ingredients. It is a lovely fall dish if left simpler. I added carmelized onions(which combine nicely with apples and left in the carraway and added a dash of allspice. My sides were cheesy augratin potatoes and peas.
By irisleon01_12083714
Spring, 83
on September 25, 2009
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After seeing the ingredient list I immediately realized there was a problem. So I made some deletions and found the only ingredients you need are pork chops, apples, cabbage, salt, pepper, olive oil, garlic, caraway and apple cider vinegar. I also tried this with breaded pork chops and YUM!!! Too bad as I usually have great faith in Alex. Maybe there was an error when they posted the recipe?
By sewing_7215299
Brookfield, WI
on September 15, 2009
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The general consensus among my family members is that it was ok but it was definitely a dish with an identity crisis. There were Mexican, Mediterranean, German and Asian flavors but they didn't really play well together. And, there was way too much ginger. In the future, I think we are going to try another pork/cabbage/apple combo dish to celebrate fall.
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