Pork Chops with Cabbage and Carrots

By KeyIngredient

Ingredients

• 4 (6-oz.) bone-in, center-cut pork chops
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 tablespoon unsalted butter
• 2 cups chopped green and red cabbage
• 1 1/2 cups diagonally sliced carrot
• 1/2 teaspoon caraway seeds
• 1/3 cup unsalted chicken stock (such as Swanson)
• 1/4 cup apple cider vinegar
• 3 tablespoons apple jelly
• 2 tablespoons olive oil

Details

Servings 4

Preparation

Step 1

Step 1
1. Preheat oven to 400 degrees F.

Step 2
Sprinkle pork chops evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large ovenproof skillet over medium-high heat. Add pork chops; cook 4 minutes per side or until desired degree of doneness. Remove from pan; cover to keep warm.


Step 3
Add cabbage, carrot, caraway seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan. Stir in stock, scraping bottom of pan to loosen browned bits. Cover and place pan in oven. Bake at 400 degrees F for 12 minutes or until carrots are tender.

Step 4
Remove cabbage mixture from pan; cover to keep warm. Add vinegar, apple jelly, and oil to pan; bring to a boil over medium-high. Cook 3 minutes or until slightly reduced and smooth, stirring with a whisk. Divide pork chops and cabbage mixture among 4 plates. Drizzle evenly with vinegar mixture.