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.
Servings: 4
Ingredients
- 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
Instructions
- 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.