Apple-cabbage pork chops

Côtelettes de porc à la pomme et au chou

Preparation time 20 minutes

Total time: 40 minutes

Ingredients

  1. 15 mL (1 tbsp.) olive oil
  2. 4 pork chops, about 150 g each
  3. To taste, salt and pepper
  4. 1 slice thick-cut bacon, cut in matchsticks
  5. 500 g (1 lb.) baby potatoes, halved
  6. 30 mL (2 tbsp.) cider vinegar
  7. 1.25 L (5 cups) sliced cabbage
  8. 1 apple, unpeeled, cubed
  9. 2 cloves garlic, finely chopped
  10. 125 mL (1/2 cup) vegetable broth
  11. 15 mL (1 tbsp.) chopped fresh parsley

Directions

  1. Heat oil in large saucepan set over medium heat. Season pork chops with salt and pepper. Cook chops 2 minutes per side or until golden brown. Transfer to plate and set aside.

  2. Place bacon and potatoes in saucepan. Cook covered, stirring occasionally, 5 to 6 minutes, or until potatoes are lightly caramelized. 

  3. Add vinegar and scrape up any browned bits from bottom of saucepan. 

  4. Stir in cabbage, apple, and garlic. Cook covered 3 to 4 minutes.

  5. Increase heat to medium-high. Pour in broth. Cover and cook 4 to 6 minutes, or until potatoes are almost tender. Return reserved pork chops to saucepan and cook 3 to 4 minutes, or until potatoes are tender and pork chops are cooked through. Sprinkle with parsley.

Chef’s secret: 

You can ask for a slice of thick-cut bacon at the deli meat service counter.

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