My mom's been making a version of "pork chops and purple cabbage" my entire life and we always looked forward to eating it. I was thrilled to come across this recipe in Cook's Illustrated's Best Skillet Recipes Cookbook that I could serve my family and not spend all day cooking like she did.
The pork chops get nice and browned before settling into a warm bed of red cabbage cooked in apple cider, grated apple, onions, bacon, brown sugar, and herbs, letting all the flavors meld and the cabbage gets nice and tender, while the pork stays juicy. Finished with some apple cider vinegar to add some sour to the sweet, this skillet meal is one of our family's favorites.
Are pork chops and purple cabbage in your future? I certainly hope so, enjoy!
Recipe from the Cook's Illustrated's Best Skillet Recipes Cookbook
Step 1: Gather and Prepare Ingredients
12-inch skillet with a tight-fitting lid
4 (8-ounce) boneless pork center-cut or loin chops, 1 inch thick, trimmed and brined if desired
Salt and ground black pepper
2 tablespoons unsalted butter
1 medium onion, halved and sliced thin
1 small head red cabbage (about 1 ½ pounds), shredded fine (about 6 cups, I used the grating disc on my food processor)
1 cup apple cider (I've also used hard cider with good results)
2 slices bacon
1 Granny Smith apple, peeled and grated (I had a Gala on hand, I most often use Granny Smiths. If you grate the apple and put it into the apple cider it will prevent the apple from browning before cooking.)
1 tablespoon brown sugar
2 bay leaves
1 ½ teaspoons minced fresh thyme leaves
2 tablespoons cider vinegar (I usually use 2 ½ or 3 Tbsp. for a little more tang)