Pork Chops & Marinated Apple Cabbage #272

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Pork Chops & Marinated Apple Cabbage #272 INGREDIENTS One-Pan Pork Chops & Sautéed Cabbage with Marinated Apple 2 Boneless, Center-Cut Pork Chops 1 Red Onion 1 Apple 1 bunch Chives ⅓ cup Chicken Bone Broth 1 Tbsp Red Wine Vinegar 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper) ½ lb Red Cabbage. step-by-step INSTRUCTIONS COOK ALONG Prepare the ingredients & marinate the apple 1. Prepare the ingredients & marinate the apple Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the chives. Grate the apple on the large side of a box grater, discarding the core. Place half the grated apple in a bowl. Add the sliced chives and half the vinegar; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Brown the pork 2. Brown the pork While the apple marinates, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 2 to 3 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cook the vegetables 3. Cook the vegetables To the pan of reserved fond, add the sliced onion, sliced cabbage, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly softened. Finish & serve your dish 4. Finish & serve your dish To the pan, add the broth, remaining grated apple, and remaining vinegar; stir to combine. Top with the browned pork. Loosely cover the pan with foil and cook, without stirring, for 4 to 6 minutes, or until most of the liquid has cooked off. Remove the foil and continue to cook, without stirring, for 1 to 2 minutes, or until the vegetables are softened and the pork is cooked through.* Turn off the heat. Transfer the cooked pork to a cutting board. Let rest for at least 5 minutes. Once rested, slice crosswise. Serve the finished vegetables topped with the sliced pork and marinated apple (discarding any liquid). Enjoy! *An instant-read thermometer should register 145°F. to 165 F

Pork Chops & Marinated Apple Cabbage #272

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