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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.
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