We have another unseasonably cold day today at 48 degrees and it is June 2nd! There's a fire in the wood stove and this hearty meal is simmering happily in my dutch oven. The aroma is wafting throughout the downstairs and it smells heavenly.
I wrote the lead in paragraph yesterday and now that we have had to chance to eat the dinner I am able to continue the post and described the dish. From the aroma I was hoping this dish would come out well and that I could share it with all of you but I did not know how fabulous it would taste, despite the wonderful aroma. Sometimes I've made dishes that smell good but don't taste that great. The cooking liquid tastes exquisite. I could drink it like a broth.
Every single ingredient in this recipe works. Like the man or woman who never has a hair out of place, the amounts of each are perfect. They all blend in so well and complement each other and there is no predominant flavor overpowering another. The apples and apple sauce lend a natural sweetness along with the caramelized onion. The cabbage gives a hint of tartness while the cayenne pepper imparts a tiny bit of heat and the cinnamon is the background spice that I believe ties everything together.
- 4 boneless thick cut pork chops (even bone-in would work)
- 1 small head red cabbage
- 1 1/2 large sweet onions - peeled and halved and sliced in moon shapes
- 2 granny smith apples
- 1/3 cup apple sauce
- 1/2 cup chicken broth
- 1/2 cup water
- 3 tbsp. butter
- 1/2 tsp. coarse ground black pepper
- 1 tsp. salt
- 1/8 tsp. cinnamon
- 1 good pinch cayenne pepper
- Heat your dutch oven or deep skillet over medium heat. When hot, turn heat down to medium low. Add in the butter and the onions. Cook over medium low heat, stirring occasionally until the onions are caramelized. Remove to a waiting bowl or plate with a slotted spoon and allow the butter and juices to remain in the pan.
- Season both sides of the chops with salt and pepper to taste.
- Jack the heat up to medium high add in the chops and sear for about 2 minutes per side until golden brown. Remove to a plate.
- De-glaze the pan with the chicken broth and pick up all of the good bits from the pan.
- Add in the chops, the caramelized onions, cabbage, apples and applesauce and the spices along with the water. Stir.
- Lid it and once the cabbage starts to cook down, give it another good stir.
- Keep on a simmer or the lowest heat you can and braise for about 30 minutes covered. Uncover and simmer for another 1 1/2 hours. Allow the pork to soak in the goodness, get tender and concentrate the flavor of the liquid.
If you can't find a small head of red cabbage, use half of a larger one for this dish and use the rest of the cabbage in salads or coleslaw.
Served over egg noodles this is a complete and absolutely satisfying family supper.
I spent $16.16 for everything including the egg noodles which works out to $4.04 per person for this supper of braised pork with cabbage, onions and apples. Braised Pork with Cabbage, Onions and Apples is so worth the cost of making it.
If you love pork and slow braised meals you might like:
Pork Chop Stew
Paprikash Pork Chops
Pork Chops Marsala with Apricot Sauce
Blackberry Braised Pork Chops