Pork Apple And Cabbage Skillet Recipes

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SIMPLE PORK AND CABBAGE SKILLET



Simple Pork and Cabbage Skillet image

This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.

Provided by Dan

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h15m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pork chops
½ large head cabbage, quartered
2 onions, cut into 8 wedges
2 tart apples, cored and chopped
2 cups water
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1 ½ teaspoons salt
½ teaspoon black pepper
½ cup water
2 tablespoons flour

Steps:

  • Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
  • Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
  • Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g

DIJON PORK WITH APPLES AND CABBAGE



Dijon Pork with Apples and Cabbage image

A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.

Provided by Molly Gilbert

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 11

½ head green or red cabbage, cored and cut into 1/2-inch-thick wedges
2 large apples - cored and sliced into thin wedges
5 tablespoons extra-virgin olive oil divided
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
2 (16 ounce) pork tenderloins
1 tablespoon coarse-grain Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
  • Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
  • Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
  • Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
  • Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g

STOVETOP PORK CHOPS WITH CABBAGE AND APPLES



Stovetop Pork Chops with Cabbage and Apples image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 55m

Yield 5 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
2 teaspoons cumin seeds
2 teaspoons caraway seeds
2 teaspoons crushed coriander seeds
2 small heads savoy cabbage, cored, leaves cleaned of ribs and thinly sliced
1 tablespoon kosher salt, plus more for seasoning
2 teaspoons freshly ground white pepper, plus more for seasoning
2 knobs fresh ginger, peeled and finely grated
1 teaspoon dry ginger
1 small can whole, peeled tomatoes
1 poblano pepper, washed, cored and seeded, cut into thin slices
3 tablespoons finely chopped cilantro leaves
5 pork loin chops (bone-on), about 1 1/2 inches thick
1 teaspoon Hungarian paprika
3 tablespoons canola oil
2 green apples, washed, cored, halved and cut into 1/2-inch thick slices
1 to 2 teaspoons red wine vinegar

Steps:

  • In a large saute pan, melt 2 tablespoons of butter over medium heat. Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds. Do not let them turn dark brown.
  • Immediately add the cabbage. Toss to coat with the butter and spices. Season with salt, white pepper. Cook over medium heat, stirring from time to time, 10 to 15 minutes. Taste, for seasoning.
  • Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend. Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender.
  • Lower the heat and add the cilantro. Bring the mixture to a simmer. Remove from the heat and keep warm while cooking the pork chops. Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together.
  • Heat a skillet large enough to hold the pork chops in a single layer. Season each chop on both sides with salt and pepper. Sprinkle with paprika. Pour oil in the skillet. When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer. Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes. Use a pair of tongs or a spatula to turn the chops on their second side. Brown about 2 to 3 minutes. Reduce the heat and cook for an additional 5 minutes. Turn the chops back to the first side and cook for 5 to 6 minutes. Season them again, lightly, with salt and pepper.
  • Heat the cabbage, stir in the apple slices and add the red wine vinegar. Arrange cabbage on the bottom of a serving platter. Remove the pork chops and place them on top of the cabbage.

GLAZED PORK WITH APPLES



Glazed Pork with Apples image

A comforting dinner of pork chops served with apples and savoy cabbage takes advantage of seasonal fall produce and, best of all, can be made in about half an hour. The slight bitterness of savoy cabbage, a good source of vitamins C and A, provides a nice foil to the sweetness of the glazed pork and apples. Choose a cabbage with crisp, tightly packed leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 tablespoon olive oil
4 loin pork chops, 1-inch thick
Salt and freshly ground black pepper
8 sprigs fresh thyme
1 orange, halved
1 tablespoon cognac
3 Gravenstein or other crisp cooking apples, peeled, cored, and cut into 1/4-inch slices
1 teaspoon sugar
Sautéed Cabbage Sauteed Cabbage

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Place 2 sprigs thyme on each pork chop, and add to the skillet. Saute until browned, 3 to 5 minutes.
  • Turn chops over, and squeeze the juice from half an orange over the pork. Reduce the heat to medium, and squeeze the remaining orange half over the pork. Cover, and continue cooking until an instant-read thermometer reads 160 degrees, 10 to 15 minutes. Remove to a platter, and cover to keep warm.
  • To prevent a flare up, remove skillet from heat, then heat cognac. Return the skillet to medium heat, and cook for about 1 minute. Add apples, and cook until caramelized and tender, 5 to 7 minutes. Season with salt and pepper to taste, and sprinkle with sugar. Stir well to coat apples. Serve immediately with pork chops and Sauteed Cabbage.

PORK, APPLE AND CABBAGE SKILLET



Pork, Apple and Cabbage Skillet image

Make and share this Pork, Apple and Cabbage Skillet recipe from Food.com.

Provided by Queen of Everything

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb pork chop
16 ounces shredded cabbage
1/2 cup shredded carrot
1 cup shredded apple
1 cup apple juice
1 lemon, juice of
2 teaspoons ground ginger
1/4 cup brown sugar
1 tablespoon olive oil

Steps:

  • Cut pork into bite sized pieces.
  • Season pork with ginger and 2 T. of the brown sugar and stir fry on high heat in olive oil until browned and cooked through.
  • Remove pork from the pan and deglaze with apple and lemon juices.
  • Add cabbage, carrots and apples and remaining brown sugar and turn heat down to medium.
  • Cook veggies until tender-crisp and add pork back to pan and combine well.

Nutrition Facts : Calories 279.4, Fat 10.9, SaturatedFat 3, Cholesterol 38, Sodium 71.9, Carbohydrate 34.2, Fiber 4, Sugar 28.2, Protein 13.4

PORK CHOPS WITH SPICY APPLES AND CABBAGE



Pork Chops with Spicy Apples and Cabbage image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 onion (1/2 chopped, 1/2 thinly sliced)
1 1-inch piece fresh ginger, peeled and sliced
1 to 2 tablespoons Sriracha
2 tablespoons rice vinegar
1 tablespoon sweet paprika
Kosher salt and freshly ground pepper
4 1/2-inch-thick boneless pork chops
2 tablespoons vegetable oil
1/2 small head napa cabbage, chopped
1 large crisp apple (such as Honeycrisp or Fuji), thinly sliced
1 bunch watercress, thick stems trimmed
1/4 cup sour cream

Steps:

  • Preheat the broiler. Combine the chopped onion, ginger, Sriracha, rice vinegar, paprika, 1/2 teaspoon salt and 1/4 cup water in a blender; puree and set aside.
  • Season the pork chops with salt and pepper. Transfer to a baking sheet and broil until lightly browned and cooked through (do not turn), about 7 minutes. Tent with foil and set aside.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the cabbage, sliced onion and 1/2 teaspoon salt; cook, stirring, until softened and lightly browned, 2 to 4 minutes. Stir in the onion-ginger puree and cook until the cabbage is well coated and tender, about 2 minutes. Add the apple and watercress and toss to coat. Season with pepper.
  • Divide the pork among plates; drizzle with any juices from the baking sheet. Serve with the cabbage-apple mixture and sour cream.

Nutrition Facts : Calories 470, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 150 milligrams, Sodium 827 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 54 grams, Sugar 11 grams

SHEET-PAN PORK CHOPS, APPLE, & CABBAGE DINNER RECIPE BY TASTY



Sheet-Pan Pork Chops, Apple, & Cabbage Dinner Recipe by Tasty image

Here's what you need: nonstick cooking spray, green cabbage, medium fennel bulb, medium gala apples, Club House La Grille Honey & Dijon Marinade, bones in pork chops, kosher salt, black pepper

Provided by Ivan Diaz

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

nonstick cooking spray, for greasing
1 small head green cabbage, cut into 2-inch (5 cm) pieces
1 medium fennel bulb, thinly sliced
2 medium gala apples, cut into wedges
¾ cup Club House La Grille Honey & Dijon Marinade, divided
2 bones in pork chops, about 1 in (2.5 cm) thick
1 ½ teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
  • In a large bowl, toss the cabbage, fennel, and apples with ½ cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
  • Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
  • Roast for 28-30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1120 calories, Carbohydrate 98 grams, Fat 65 grams, Fiber 24 grams, Protein 45 grams, Sugar 62 grams

SKILLET PORK CHOPS WITH APPLES & ONION



Skillet Pork Chops with Apples & Onion image

Simple recipes that land on the table fast are lifesavers. I serve skillet pork chops with veggies and, when my husband lobbies, cornbread stuffing. -Tracey Karst, Ponderay, Idaho

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
3 medium apples, cut into wedges
1 large onion, cut into thin wedges
1/4 cup water
1/3 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place a large nonstick skillet over medium heat; brown pork chops on both sides, about 4 minutes. Remove from pan., In same skillet, combine apples, onion and water. Place pork chops over apple mixture; drizzle chops with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, until a thermometer inserted in chops reads 145°, 3-5 minutes.

Nutrition Facts : Calories 360 calories, Fat 15g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 545mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

SKILLET PORK AND CABBAGE



Skillet Pork and Cabbage image

Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar. Yield 1 pork chop and about 2/3 cup of vegetables per serving = POINTS® Value: 3

Provided by Cucina Casalingo

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons all-purpose flour
3/4 teaspoon table salt, divided
1 spray cooking spray
6 thin boneless pork chops
1 medium red onion, thinly sliced
2 medium garlic cloves, minced
1 cup reduced-sodium chicken broth, divided
1/2 teaspoon thyme, fresh, minced (or to taste)
1/4 teaspoon black pepper
1/2 medium head red cabbage, coarsely shredded (about 4 cups)
1 teaspoon apple cider vinegar (to taste)

Steps:

  • Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
  • Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds.
  • Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side.
  • Remove pork and set aside. (If necessary, cook pork chops in two batches.)
  • Remove skillet from heat and coat with more cooking spray; add onion and garlic.
  • Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes.
  • Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon.
  • Stir in thyme, pepper and remaining 1/2 teaspoon of salt.
  • Return pork to skillet; sprinkle cabbage on top.
  • Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes.

BRAISED PORK WITH CABBAGE AND APPLES



Braised Pork with Cabbage and Apples image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 14

2 1/2 pounds boneless pork loin, tied
Coarse salt and freshly ground pepper
2 to 3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
4 cloves garlic, minced (about 2 tablespoons)
1/2 teaspoon caraway seeds
2 tablespoons all-purpose flour
1/2 cup apple-cider vinegar, plus more for sauce (optional)
1 1/2 cups apple cider
1 cup low-sodium chicken broth
1/2 head red cabbage (about 1 1/2 pounds), cut through core into 1 1/2-inch-thick wedges
2 small bulbs fennel (about 1 pound total), trimmed and cut through core into 1 1/2-inch-thick wedges
3 small red apples, such as Empire (about 1 pound total), cored and cut into 1-inch-thick wedges
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 350 degrees. Season pork all over with salt and pepper. Heat 2 tablespoons oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add pork and cook until browned on all sides, turning as needed, about 8 minutes total. Remove from pot.
  • Reduce heat to medium. Add remaining 1 tablespoon oil if pan is too dry, along with onion, garlic, caraway seeds, and a splash of water. Cook, stirring occasionally, until onion is translucent, 1 to 2 minutes. Add flour and cook, stirring, 30 seconds. Add vinegar and bring to a boil, then add cider and broth and return to a boil. Add cabbage, fennel, and 1 apple. Return to a boil, then reduce to a vigorous simmer, cover, and cook 7 minutes, stirring once.
  • Add pork, nestling it into vegetables. Transfer to oven and cook, uncovered, 15 minutes. Remove pork and add remaining 2 apples, turning vegetables and pushing apples down into liquid. Return pork to pot and continue cooking until a thermometer inserted in thickest part of pork registers 138 degrees, 20 to 25 minutes more. Remove pork and let rest at least 10 minutes before slicing. If necessary, return vegetables and apples to oven and cook, covered, until fork-tender, 10 to 20 minutes more.
  • Transfer vegetables and apples to a platter. Slice pork and add to platter. Stir butter into liquid in pot, then season with salt and vinegar. Serve pork and vegetables with sauce on the side.

PORK CHOPS WITH CABBAGE AND APPLES



Pork Chops With Cabbage and Apples image

I found this recipe in a book from Hearts and Tummies Cookbook Co. called "Adaptable Apple." It can almost be a one-dish meal, and the flavors all go well together. My suggestion is to first season the pork chops however you like. The first time I made this I forgot to do that.

Provided by Valeria

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork chops, cut 3/4 inches thick (or 1-1/4 lbs total)
1/2 cup water
1/2 small head of cabbage, shredded
2 tablespoons vinegar
1 tablespoon dijon-style mustard
1 1/2 teaspoons sugar
1/8 teaspoon caraway seed
2 apples, cored and cut into thin wedges
1/3 cup raisins

Steps:

  • Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
  • In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
  • In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
  • Serve chops over cabbage and apple mixture.

Nutrition Facts : Calories 451.7, Fat 18.3, SaturatedFat 6, Cholesterol 137.3, Sodium 128.8, Carbohydrate 28.9, Fiber 4.9, Sugar 21, Protein 43

PORK CHOPS, CABBAGE AND APPLES



Pork Chops, Cabbage And Apples image

Provided by Marian Burros

Categories     dinner, main course

Time 45m

Yield 3 servings

Number Of Ingredients 10

3 large thick pork chops, trimmed of all fat
1 large onion, chopped
2 large cloves garlic, minced
1 pound cabbage, coarsely shredded
2 large apples, unpeeled and diced
2 teaspoons minced fresh ginger
1 tablespoon ground coriander seed
1/2 cup dry red wine
2 teaspoons grated lemon rind
Freshly ground black pepper to taste

Steps:

  • In hot skillet, brown chops in their fat. Drain excess.
  • Add onion and garlic and saute until onions are soft.
  • Add cabbage, apples, ginger, coriander, wine, lemon rind and pepper. Cover and cook over medium heat 15 minutes. Stir in cabbage. Cook 5 minutes more, stirring occasionally.
  • At this point you may choose to freeze the dish. If not continue cooking the chops 10 to 15 minutes more until done. If the dish is frozen, defrost to serve and cook chops over low heat until done and heated through.
  • While chops are cooking prepare brussels sprouts and pasta. Allow 2 ounces of rotini or other spiral macaroni per serving.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 10 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 143 milligrams, Sugar 23 grams, TransFat 0 grams

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2017-03-29 2 Mix seasoning into ground pork. Make sure it is evenly distributed. 3 Cook the ground pork in a large skillet, preferably cast iron, over medium heat until no longer pink, approximately 10 minutes. 4 Take the ground pork out of the pan and set aside. 5 Add the onion, garlic, and apples into the pan (No need to wipe out unless there is too ...
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31 AMAZING WAYS TO ENJOY PORK AND APPLES | TASTE OF HOME
2020-10-01 Country French Pork with Prunes and Apples. The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. —Suzanne Banfield, Basking Ridge, New Jersey. Go to Recipe.
From tasteofhome.com


PORK CHOP & CABBAGE SKILLET | FOODLAND
Directions Step 1 Heat oil in large skillet set over medium heat. Season pork chops with salt and pepper. Cook chops about 2 min. per side, or until golden. Transfer to plate. Step 2 Add bacon and potatoes to skillet. Cover and cook, stirring occasionally, 5 to 6 min., or until potatoes are softened and caramelized.
From foodland.ca


5 INGREDIENT PORK & CABBAGE SKILLET (AIP, PALEO, WHOLE30, KETO)
2021-04-23 Cook until the pork develops a golden crust on all sides and is almost cooked through, approximately 6-8 minutes. Remove from the skillet and set aside. Add the olive oil to the same skillet, along with the red onion and cabbage. Season with salt to taste, if desired. Cook until the veggies become soft and slightly glossy, around 15-20 minutes.
From theunskilledcavewoman.com


PORK CHOPS WITH CREAMY CABBAGE AND APPLES - SPICY SOUTHERN …
2021-10-08 Season with salt and pepper and keep warm. Preheat oven to 325 degrees. Heat 1 tablespoon olive oil in a large ovenproof skillet until shimmering. Remove pork from marinade, discarding thyme sprigs and scraping off garlic. Sprinkle with salt and pepper to …
From spicysouthernkitchen.com


CABBAGE APPLES PORK CHOPS RECIPE - THERESCIPES.INFO
Pork Chops With Cabbage and Apples Recipe - Food.com tip www.food.com. apples, cored and cut into thin wedges 1 ⁄ 3 cup raisins DIRECTIONS Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once. In a large saucepan, bring water to boil. Add
From therecipes.info


PORK CARNITAS TACOS - SUGAR AND SOUL
2022-06-25 Instructions. In a medium-sized bowl, mix together brown sugar, ground cumin, oregano, salt, garlic powder, pepper, and paprika. Stir in 2 Tablespoons of olive oil. Pat the roast with a paper towel to absorb any excess moisture. Rub the seasoning mix all over the pork butt, then place it in the slow cooker, fat on top.
From sugarandsoul.co


PORK LOIN CABBAGE APPLE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Cook pork in hot drippings 3 minutes on each side or until browned and done; remove pork from pan, and keep warm. Step 4. Add cabbage, onions, and apple to pan. Cover and reduce heat to medium; cook, stirring occasionally, 15 minutes or until cabbage begins to wilt.
From therecipes.info


EASY SHEET PAN PORK CHOPS RECIPE - WITH CABBAGE, APPLES
2021-10-21 Preheat oven to 425°F convection roast (**see note if you don't have a convection setting) Season pork chops with salt and pepper and place on a large, heavy duty baking sheet. Combine the cabbage, onion, apple and potatoes in a large bowl. Add the olive oil, salt, pepper, fennel seeds and chopped dill to the bowl. Toss until well combined.
From runningtothekitchen.com


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