Pork Chops with Beer, Cabbage & Apples

Pork Chops with Beer, Cabbage & Apples
Photo by Mark Thomas


  • Salt and freshly ground black pepper
  • (see "How to core an apple")
  • 4 center-cut pork chops, about 1-½ inches thick
  • 2 sprigs fresh thyme or ½ tsp. dried
  • ½ head Savoy cabbage (about 1 lb.), cored and thinly sliced
  • 1 cup beer or ale
  • 1 small red onion, thinly sliced
  • + 4 more ingredients
    • ½ cup homemade or low-salt canned chicken stock
    • 1 Tbs. Dijon-style mustard
    • 2 tart apples, peeled, cored, and cut into ½-inch slices
    • 3 Tbs. vegetable oil

Season the chops on both sides with salt and pepper. Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside. Put the onion in the pan and cook, stirring, until so...

View full recipe at Fine Cooking


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