Pork and Braised Red Cabbage

By mytastytreasures

Adapted from Cooks Illustrated this makes a tasty fall weeknight meal.

Ingredients

• 1 1/2 pounds preshredded red cabbage
• (6 cups)
• 2 slices bacon
• 1 cup apple cider
• 2 bay leaves
• 4 boneless pork chops 1 inch thick
• salt and ground black pepper
• 2 tablespoons vegetable oil
• 1 onion sliced thin
• 1 Granny smith apple, peeled and grated
• 1 1/2 teaspoons minced fresh thyme
• Brown sugar
• cider vinegar

Details

Servings 4

Preparation

Step 1

1. Microwave cabbage. Combine cabbage, bacon, cider, and bay leaves in a microwave safe bowl. Cover tightly with plastic wrap. Microwave on high until the cabbage wilts about 10 minutes, shaking bowl to toss halfway through.. dont remove plastic.

2. Brown chops. Pat pork dry with paper towels and season with salt and pepper. Heat a tablespoon of oil in a 12 inch skillet over medium high heat until just smoking. Brown chops well on one side, about 4 minutes. Transfer chops to plate and set aside.

3. Saute onion and cabbage. Addremaining tablespoon of oil to skillet and return to medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook till softened about 5 minutes. Stir in cabbage mixture, apples, thyme, and 1 tablespoon brown sugar. Bring to simmer.

4. Nestle pork chops into cabbage brown side up. Cover and cook until center of chops registers 140, about 5 to 10 minutes.

5. Transfer chops to plate, tent with foil, and let rest until pork reaches 150.

6. Return cabbage to simmerand cook until cabbage is tender and liquid is slightly thickened, about 5 minutes. Discard bacon and bay leaves. Stir in 2 tablespoons vinegar, and season with salt, pepper, brown sugar, and more vinegar to taste. Serve with chops.