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Light grey round dinner plate with creamy mashed potatoes, savory cabbage slaw and an apple glazed pork chop with a blue napkin on the side.

Apple Glazed Pork Chop

spiced apple sauce, mashed potatoes, savoy cabbage

STARS

A brined, grilled, antibiotic-free pork chop presides over this satisfyingly complete meal. Pair your centerpiece with not one but two sides that expertly complement pork—butter braised savoy cabbage and mashed potatoes. An apple cider glaze and a side of spiced apple sauce bring fruity balance to the rich, comfortable flavors of these sides. The result is a full plate packed with diverse flavors and enticing simplicity.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Ingredients

Brine (optional)

  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 2 garlic cloves, peeled and smashed

Apple Sauce

  • 6 granny smith apples, peeled, cored and roughly chopped
  • 1 tablespoon brown sugar, to taste
  • ½ lemon, juiced
  • 3 tablespoons water
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Butter Braised Cabbage

  • 4 tablespoons unsalted butter, divided
  • 1 yellow onion, sliced thinly
  • ½ head green savoy cabbage, sliced thinly
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon yellow mustard seed
  • ½ teaspoon ground caraway 
  • 1 tablespoon white sugar
  • ½ teaspoon salt, to taste
  • ¼ teaspoon black pepper, to taste

Cider Glaze

  • 2 cups apple juice
  • 3 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • ½ teaspoon chile flakes
  • ½ teaspoon salt

Pork Chops

  • 4 bone-in pork chops
  • 2 tablespoons canola oil
  • Salt and pepper

Serving

  • ¼ cup minced chives
Directions
1
Place all of the brine ingredients and 2 cups of water in a large pot and bring to a boil, stirring to dissolve the sugar and salt. Transfer to a large container and add 2 cups of cold water to dilute and cool the mixture. Chill until the brine is below 40°F. Add the pork chops and brine overnight. 
2
To make the apple sauce, combine all of the ingredients in a medium-sized pot. Bring to a boil, reduce heat to a simmer, cover and cook for 15-20 minutes, until the apples are broken down and soft. Mash them with a whisk and cook for 10-15 more minutes , uncovered, until thickened. Adjust seasoning with more lemon or sugar if you like. 
3
In a large skillet, melt half of the butter for the cabbage (2 tablespoons) over medium-low heat. Add the onions and sauté until softened but not colored, 5-7 minutes. Add the cabbage, vinegar, mustard seeds, caraway, sugar, salt and pepper and cook until the cabbage is softened. Stir in the remaining butter and season with salt and pepper. 
4
In a small saucepan, combine all of the cider glaze ingredients and bring to a boil. Reduce the heat to low and simmer until reduced by ⅓. 
5
Preheat the oven to 375°F. Heat a grill or large skillet to high heat. 
6
Remove the pork chops form the brine, pat dry with paper towels, brush with oil and season with salt and pepper. 
7
Sear the pork chops on each side for 2-3 minutes, until browned. Transfer to a baking sheet and brush with cider glaze. Finish cooking in the oven to reach desired doneness, 17-20 minutes. They should register at least 145°F internal temperature. Let the meat rest for 5 minutes before serving. 
8
Meanwhile, return the remaining cider glaze to a simmer and reduce until syrupy. Brush the cooked pork chops with remaining glaze. 
9
To serve, divide the mashed potatoes and applesauce between plates. Top with a pork chop and cabbage and sprinkle with chives. 

Apple Glazed Pork Chop

spiced apple sauce, mashed potatoes, savoy cabbage

STARS

A brined, grilled, antibiotic-free pork chop presides over this satisfyingly complete meal. Pair your centerpiece with not one but two sides that expertly complement pork—butter braised savoy cabbage and mashed potatoes. An apple cider glaze and a side of spiced apple sauce bring fruity balance to the rich, comfortable flavors of these sides. The result is a full plate packed with diverse flavors and enticing simplicity.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Servings:  4

Ingredients

Brine (optional)

  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 2 garlic cloves, peeled and smashed

Apple Sauce

  • 6 granny smith apples, peeled, cored and roughly chopped
  • 1 tablespoon brown sugar, to taste
  • ½ lemon, juiced
  • 3 tablespoons water
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Butter Braised Cabbage

  • 4 tablespoons unsalted butter, divided
  • 1 yellow onion, sliced thinly
  • ½ head green savoy cabbage, sliced thinly
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon yellow mustard seed
  • ½ teaspoon ground caraway 
  • 1 tablespoon white sugar
  • ½ teaspoon salt, to taste
  • ¼ teaspoon black pepper, to taste

Cider Glaze

  • 2 cups apple juice
  • 3 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • ½ teaspoon chile flakes
  • ½ teaspoon salt

Pork Chops

  • 4 bone-in pork chops
  • 2 tablespoons canola oil
  • Salt and pepper

Serving

  • ¼ cup minced chives

Directions

1
Place all of the brine ingredients and 2 cups of water in a large pot and bring to a boil, stirring to dissolve the sugar and salt. Transfer to a large container and add 2 cups of cold water to dilute and cool the mixture. Chill until the brine is below 40°F. Add the pork chops and brine overnight. 
2
To make the apple sauce, combine all of the ingredients in a medium-sized pot. Bring to a boil, reduce heat to a simmer, cover and cook for 15-20 minutes, until the apples are broken down and soft. Mash them with a whisk and cook for 10-15 more minutes , uncovered, until thickened. Adjust seasoning with more lemon or sugar if you like. 
3
In a large skillet, melt half of the butter for the cabbage (2 tablespoons) over medium-low heat. Add the onions and sauté until softened but not colored, 5-7 minutes. Add the cabbage, vinegar, mustard seeds, caraway, sugar, salt and pepper and cook until the cabbage is softened. Stir in the remaining butter and season with salt and pepper. 
4
In a small saucepan, combine all of the cider glaze ingredients and bring to a boil. Reduce the heat to low and simmer until reduced by ⅓. 
5
Preheat the oven to 375°F. Heat a grill or large skillet to high heat. 
6
Remove the pork chops form the brine, pat dry with paper towels, brush with oil and season with salt and pepper. 
7
Sear the pork chops on each side for 2-3 minutes, until browned. Transfer to a baking sheet and brush with cider glaze. Finish cooking in the oven to reach desired doneness, 17-20 minutes. They should register at least 145°F internal temperature. Let the meat rest for 5 minutes before serving. 
8
Meanwhile, return the remaining cider glaze to a simmer and reduce until syrupy. Brush the cooked pork chops with remaining glaze. 
9
To serve, divide the mashed potatoes and applesauce between plates. Top with a pork chop and cabbage and sprinkle with chives.