Pork Chops With Red Cabbage And Apples - cooking recipe

Ingredients
    2 tbsp vegetable or olive oil
    1 None onion, thinly sliced
    1/2 None red cabbage, shredded
    1/4 cup red wine vinegar
    1 tbsp finely chopped dill, plus additional sprigs for garnish
    1/4 cup cranberry sauce
    4 None green apples, unpeeled, cored
    1 tbsp Dijon mustard
    4 None pork chops
    1 tbsp caraway seeds
    1/2 tbsp fennel seeds
    None None Sour cream, to serve
Preparation
    Heat 1 tbsp of the oil in a large skillet on medium-low heat. Add the onions and cook for 10 mins or until very soft, stirring occasionally. Add the cabbage, vinegar and dill and cook for 5 mins, stirring occasionally.
    Stir in the cranberry sauce. Bring to a boil. Reduce heat to low and simmer for 15 mins. Add 1/2 cup water; cover and simmer for 10 mins. Arrange apples on cabbage. Cover and simmer for 10 mins or until apples are almost tender.
    Spread mustard over the pork chops. Mix caraway and fennel seeds on a plate; sprinkle mixture over both sides of pork to coat.
    Heat remaining 1 tbsp oil in a large skillet on high heat. Add the pork and cook 2 mins on each side or until browned. Add pork to apple mixture; cover and cook 5 mins or until pork is cooked through.
    Divide cabbage, pork and apples among serving plates. Serve topped with sour cream and dill sprigs.

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