SERVES 4
TOTAL TIME: 45 minutes
Buy chops of similar thickness so that they cook at the same rate. The microwaving time for the cabbage will vary depending on your microwave and how thin the cabbage is shredded. See the photo that follows the recipe.
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6 |
cups shredded red cabbage |
|
1 |
cup apple cider |
|
2 |
slices bacon |
|
2 |
bay leaves |
|
4 |
(6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed and sides slit to prevent curling (click here) |
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Salt and pepper |
|
|
2 |
tablespoons vegetable oil |
|
1 |
onion, halved and sliced thin |
|
1 |
Granny Smith apple, peeled, cored, and shredded |
|
1½ |
teaspoons minced fresh thyme |
|
1 |
tablespoon packed brown sugar, plus extra as needed |
|
2 |
tablespoons cider vinegar, plus extra as needed |
1. Combine cabbage, cider, bacon, and bay leaves in bowl, cover, and microwave until cabbage wilts, about 10 minutes, shaking bowl (without uncovering) to toss cabbage halfway through cooking.
2. Meanwhile, pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Lay chops in skillet and cook until well browned on one side, about 5 minutes; transfer to plate.
3. Add remaining 1 tablespoon oil, onion, and ½ teaspoon salt to fat left in skillet and cook over medium heat until softened, about 5 minutes. Stir in microwaved cabbage mixture, apple, thyme, and sugar. Nestle pork chops, with any accumulated juices, into pan, cover, and simmer gently until pork registers 145 degrees, 5 to 10 minutes.
4. Transfer chops to clean plate; tent with aluminum foil and let rest while finishing cabbage. Return cabbage to simmer and cook until tender and liquid is slightly thickened, about 5 minutes. Remove bacon and bay leaves and stir in vinegar. Season with salt, pepper, extra sugar, and extra vinegar to taste. Serve.