This dish is delicious with the sweetness of apples harmonizing with the cabbage and pork; absorbing all the good flavors.
It can be a one-pot meal if that’s what you like, or after browning the chops, assemble all in a baking dish.
I prepared the pork and accompaniments in an ovenproof paella pan; cast iron would be fine too. To avoid drying out, it may be necessary to add more stock during baking. However, do not add too much; or, excluding the pork, all will turn to mush.
It’s a good dinner for this time of year, and I will be adding a little caraway seed the next time!
Oh, mashed potatoes on the side would be a wonderful thing!
Baked Pork Chops w/Apples and Cabbage
1 tablespoon butter
3-4 boneless loin pork chops
1/3 cup unsalted chicken stock
3 tablespoons cooking sherry
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon seasoned pepper
1 medium onion, sliced
1 small head cabbage, large chop
2 large Honeycrisp apples, cored and sliced
Preheat oven to 350 degrees.Heat a large oven-proof skillet over medium-high heat, add butter, swirling until it melts.
Add pork chops to pan and cook for 3 minutes per side, until browned.
Remove from pan and set aside.In skillet, stir together next 5 ingredients, through pepper.
Add onion, cabbage and apples, combining well.
Return chops to skillet, cover and transfer to oven.
Roast for about 1 hour, until apples and cabbage are tender and pork has reached desired doneness.
Add more liquid, if needed, as it bakes.