The crunch from the cabbage as well as acid from the gastrique is a perfect complement a pork chop. This dish is sure to impress your guests while still being simple and easy to manage!
Pork Chops with Red Cabbage and Apple Gastrique
The crunch from the cabbage as well as acid from the gastrique is a perfect complement a pork chop. This dish is sure to impress your guests while still being simple and easy to manage!
Ingredients
- ½ lb bacon chopped, ½" cubes
- 1 head red cabbage thinly sliced
- 2 green apples peeled and diced
- 3 tbsp sugar
- 3 tbsp balsamic vinegar
- ¼ tsp cornstarch
- 1 tsp olive oil
- 6 pork chop bone in
- ½ cup flour
Instructions
- In a medium sauté pan cook the bacon a quarter of the way through. Into the same pan add the cabbage. Cook for 10 minutes, stirring frequently. Add in the apple. Add in sugar and balsamic vinegar.
- In a small bowl mix ¼ cup water with cornstarch. Mix until fully combined and no clumps of cornstarch remain. Pour mixture into cabbage mixture. Stir to mix throughout and turn off the pan.
- Sprinkle pork chops with salt and pepper on both sides. Coat both sides with a thin layer of flour. Into a hot sauté pan (carbon steel or cast iron recommended) add in olive oil. Place pork chop into hot pan cooking about 4 minutes per side, depending on the thickness of your pork chops.
- Serve the pork chops over a bed of the cabbage mixture.
Notes
The cabbage gastrique freezes great. If you are making this dish for fewer people, cook fewer pork chops but the full amount of cabbage gastrique to save and eat throughout the week!
Tried this recipe?Let us know how it was!
