Pork Chops with Cabbage and Apples


Seared chops cooked with mustard-braised cabbage and apples are sure to bring everyone to the table.

5.0 from 2 reviews
Pork Chops with Cabbage and Apples
Serves: 4 Servings
  • 6 slices thick-cut bacon, chopped
  • 4 (¾-inch-thick) pork rib chops
  • 1½ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper
  • 4 cups chopped green cabbage
  • 3 cups sliced Braeburn apple
  • 1 cup chopped onion
  • ½ cup water
  • 3 tablespoons stone-ground mustard
  1. In a 12-inch cast-iron skillet, cook bacon over medium-high heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. Sprinkle pork chops with 1 teaspoon salt and ½ teaspoon pepper. Add pork chops to skillet; cook until browned, about 2 minutes per side. Remove from skillet.
  3. Add cabbage, apple, and onion to skillet; cook, stirring frequently, until crisp-tender, about 4 minutes. Add ½ cup water, mustard, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper, stirring to combine. Top with pork chops. Cover and cook over medium-low heat until tender, 15 to 20 minutes. Sprinkle with bacon. Serve immediately.



    • Hi Michael, If using a meat thermometer to test doneness, you’ll want these pork chops to reach at least 145 degrees before removing them from the heat.

  1. I did not have thick bacon, but used saved bacon grease to brown the pork chops for 2 minutes per side. I continued as the recipe stated until finished. This is a keeper, so delicious.


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