Pork Chop with Braised Apples and Cabbage
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 Oil1 large Sweet Onion3 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 minutes½ 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 PepperSaltTaragon1 tbsp Ground Cinnamon½ tsp All Spice2 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!