An absolute staple: Pork chop with Braised Apples and Cabbage.

While this recipe doesn’t highlight the pork chop, it does focus perfect side dish, braised cabbage and apples. This dish brings together the flavours of white cabbage and the natural sweetness of apples, complementing each other nicely.

The foundation of this recipe is fresh white cabbage, which is sautéed until it becomes tender. Sweet onions and leeks are also included, providing an additional layer of flavor. As they cook, the onions caramelize slightly, adding a rich sweetness.

Sliced apples are added to the pan, where they soften and release their juices. This sweetens the dish and also creates a lovely sauce that coats the cabbage. The apples and cabbage meld together, absorbing each other’s flavors as they cook.

This dish is elevated with aromatic spices like tarragon, cinnamon, and allspice. These spices add warmth and depth, making the dish feel cozy and inviting. The addition of chicken stock is crucial, as it provides moisture and richness, allowing the cabbage and apples to braise to perfection. The stock infuses the flavor, ensuring that every bite is delicious.

As the dish simmers, the cabbage becomes tender and the apples turn soft and caramelized. The result is a vibrant, flavorful side that not only looks appealing but also tastes fantastic. This braised cabbage and apples dish is a wonderful way to enjoy seasonal produce, making it a great choice for family dinners or special occasions.

The Pork Chop featured was simply marinated in Churrasco’s sauce! This is the absolute best sauce. Churrasco’s is a stall at the St. Lawrence Market in Toronto, and they jar and sell their sauce. We have at least 2 jars on hand in the fridge at all times. Fabulous for chicken and pork, and I’m sure many other things. Once marinated, simply barbecue.

Pork Chop with Braised Apples and Cabbage

5 from 1 vote

Prep Time 35 minutes minutes

Cook Time 1 hour hour

Yield 4 Servings

Print

Ingredients

• 800 ml Chicken Stock
• ½ head White or Red Cabbage
• 1 large Sweet Onion
• 1 large Leek
• 3 Apples, Honey Crisp (or other)
• 3 tbsp Salted Butter, for sautéing
• Olive Oil, for sautéing
• Black Pepper
• Salt
• Taragon, or thyme
• 1 tbsp Ground Cinnamon, or more
• ½ tsp All Spice
• 2 tbsp Apple Cider Vinegar

Instructions

• Dice the onion and sauté in the butter and oil until transparent.
  Olive Oil

  1 large Sweet Onion

  3 tbsp Salted Butter
• Prepare the leek by slicing off the green top and the roots. Slice the leek in half lengthwise and slice into thin strips. Once the onions have cooked down, add the leek to the pot.
  1 large Leek
• Slice the cabbage into semi-thick strips and add to to the pot to sauté for a 3-5 minutes
  ½ head White or Red Cabbage
• Add the chicken stock and mix.
  800 ml Chicken Stock
• Season the pot with the apple cider vinegar, tarragon, salt, pepper, cinnamon and all spice. Bring to a boil then allow to simmer for 15-20 minutes.
  Black Pepper

  Salt

  Taragon

  1 tbsp Ground Cinnamon

  ½ tsp All Spice

  2 tbsp Apple Cider Vinegar
• While the pot is simmering, peel the apples then cut in half and remove the cores. Lay the apple flat side down and slice small strips width wise. Stack each strip and cut into thick matchstick size strips.
  3 Apples
• Once the cabbage has gone slightly soft, add the apple strips to the pot. Mix and allow to simmer and reduce for 25-30 minutes. Taste test and season as necessary.
• Once it appears that most of the chicken stock has reduced, begin barbequing the pork chops.
• Serve and enjoy!

Notes

Feel free to use whatever type of apple you would like! I prefer to use apples that are a little more on the tart side while still being sweet. The leeks, in my opinion, are important. They add the subtle onion-family flavour which adds depth and additional element to the texture.