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Pork Chops with Creamy Cabbage and Apples
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5 from 1 vote

Pork Chops with Creamy Cabbage and Apples

Thyme and garlic marinated pork chops served over creamy cabbage and apples sprinkled with bacon. A comforting fall dinner.
Course Main Dish
Servings 4


  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 4 thyme sprigs
  • 1 garlic clove, coarsely chopped
  • Four 12-ounce bone-in pork-loin chops
  • 3 thick slices applewood-smoked bacon, diced
  • 2 tablespoons butter
  • 1 small head green cabbage, chopped
  • 1 Granny Smith apple- peeled, cored and cut into 1/2-inch dice
  • 1 teaspoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 3/4 cup heavy cream
  • Salt and freshly ground pepper


  • In a large, shallow dish combine 1/4 cup olive oil, thyme sprigs, and garlic. Add pork chops and turn to coat. Refrigerate overnight.
  • Cook bacon in a large skillet until browned. Remove bacon and set aside. Discard all but 1/2 tablespoon of bacon grease.
  • Add butter and cabbage to skillet, cover and cook for about 7 minutes, stirring occasionally.
  • Add apple and vinegar, cover and cook for 5 minutes stirring occasionally. Apple should be tender.
  • Stir in mustard and cream and simmer uncovered until the cream has thickened, about 3 minutes. Season with salt and pepper and keep warm.
  • Preheat oven to 325 degrees.
  • Heat 1 tablespoon olive oil in a large ovenproof skillet until shimmering.
  • Remove pork from marinade, discarding thyme sprigs and scraping off garlic. Sprinkle with salt and pepper to taste and place in the hot skillet. Cook over medium-high heat until nicely browned, about 3 minutes per side.
  • Place skillet in oven and cook for about 12 minutes, until just slightly pink in center.
  • To serve, place cabbage on a plate, sprinkle with bacon, and top with pork chop.