Pork Chops and Cabbage with Cider Gravy
Recipe by
Recipe by Better Homes and Garden
Ingredients
- 4 pork chops, cut 1/2 inch thick (1-1/4 pounds total)
- Nonstick cooking spray
- 1/2 medium head cabbage, shredded (3 cups)
- 1 medium carrot, coarsely chopped (1/2 cup)
- 1 medium onion, cut into wedges (3/4 cup)
- 1-1/4 cups apple cider or apple juice
- 1 tablespoon cider vinegar
- 2 to 3 teaspoons prepared horseradish
- 1 medium red or green apple, cored and sliced (1 cup)
- 1 tablespoon cornstarch
- 1 teaspoon instant beef bouillon granules
- 1/4 teaspoon black pepper
Directions
- Trim fat from meat. Spray an unheated, large skillet with nonstick spray. In the skillet brown chops over medium heat about 4 minutes on each side. Add cabbage, carrot, onion, 1 cup of the apple cider or juice, vinegar, and horseradish. Bring to boiling; reduce heat. Cover and simmer mixture for 7 to 8 minutes or until pork is done (160 degrees F) and cabbage is crisp-tender. Add red or green apple; cook for 2 to 3 minutes more.
- Transfer the chops and vegetables to a platter, reserving the liquid in the skillet; keep warm.
- For gravy, stir together the remaining 1/4 cup apple cider, cornstarch, bouillon granules, and pepper. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with the pork chops and the vegetables. Makes 4 servings.
- Make-Ahead Tip: Shred cabbage and cut up carrot; refrigerate in plastic storage bags or containers up to 12 hours ahead.
