PORK CHOPS BRAISED WITH RED CABBAGE AND APPLES

PORK CHOPS BRAISED WITH RED CABBAGE AND APPLES image

Yield 4 servings

Number Of Ingredients 22

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Mustard-Thyme butter:
4 TBSPs unsalted butter, room temperature
2 TBSPs Dijon mustard
2 tsps fresh thyme leaves
1/8 tsp freshly ground black pepper
2 tsps lemon juice
Pork and Cabbage
4 rib cut pork chops, 1 inch thick
1 TBSP olive oil
1/2 tsp salt
Freshly ground black pepper to taste
1/4 cup finely diced onion
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 small head red cabbage, quartered, cored and sliced 1/4 inch thick
2 medium cooking apples, peeled, cored and diced
1 clove garlic unpeeled
6 sprigs fresh thyme or 1/4 tsp dried
1 small bay leaf
1/2 cup dry white wine
1/2 cup chicken broth
2 TSBP balsamic vinegar

Steps:

To prepare the mustard-thyme butter: Whisk together the butter, mustard, thyme, pepper and lemon juice until blended. Refrigerate. To prepare the pork and cabbage: Trim excess fat from outside edge of the chops, leaving about 1/8 inch. Heat olive oil in a heavy skillet over medium heat and brown chops well on both sides. Remove and season with some of the salt and pepper. Saute onion, carrot and celery in the pork drippings for 5 minutes. Add cabbage, apples, garlic, thyme and bay leaf. Saute for another 5 minutes or until the cabbage has wilted slightly. Season with the remaining salt and pepper; add wine, broth and vinegar. Arrange chops in the pan, basting with the cabbage and juices. Reduce heat, cover and cook slowly for about 45 minutes, turning and basting once or twice, until chops are tender and cooked through. Arrange cabbage on hot serving plates, removing the garlic clove. Place a pork chop on each plate and top with the mustard-thyme butter. Note: The mustard butter can be omitted from this recipe if desired. The braised cabbage will provide plenty of moisture for the pork chops.