Throwback Thursday Recipe – Pork Chops, Cabbage and Apples, by Beverly Hicks Burch

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Most of the country is socked into a major deep freeze right now and during frigid weather nothing is better than hot and hearty comfort food.

Today’s recipe fits that need, plus it comes from my clippings file I’ve gathered over the years, making it the perfect Throwback Thursday recipe.

This recipe was inspired by a recipe from one I saw in Southern Living many years ago. I’ve made a few adaptations like using center cut bacon to reduce fat or low sodium bacon to reduce sodium. I also omitted  sage because I have a family member who is prone to seizures and sage has been know to trigger seizure in some people, including my family member. Use firm apples. I happened to have some Gala apples on hand, so that’s what I used and I used fresh thyme, but if you used dried, just half the amount you use. Using pork loin chops gives you a lean protein that is satisfying and filling.

Serve this to your family on a chilly night and I promise you’ll get plenty of warm hugs.

Pork Chops Cabbage and apples

Pork Chops, Cabbage and Apples

For the rub:

1 1/2 teaspoons paprika

1/2 teaspoon smoked paprika

1 teaspoon fresh thyme

1 teaspoon kosher salt

1 teaspoon ground black pepper

For the rest of the recipe:

Cooking spray

3 slices center cut or low sodium bacon

6 (1/2 inch) pork loin chops, trimmed

1 head of cabbage, coarsely chopped

2 medium onions, thinly sliced

3 medium firm apples, peeled and sliced (I used Gala, but you can used any firm apple like a Granny Smith, Rome, etc.)

1 tablespoon tomato paste

3/4 teaspoon paprika

1/4 teaspoon smoked paprika

1 teaspoon fresh thyme

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 12 ounce bottle of larger beer (like Sam Adams or Shiner Bock)*

*You can use 1 1/2 cups apple cider in place of the beer.

1. Combine the ingredients for the rub. With your fingers, apply the rub on both sides of the pork chops and set aside.

2. In a large pan cook the bacon until it’s crispy on medium high heat. Remove from the pan and drain on a paper towel. Crumble bacon.

3. Spray some cooking spray in the pan in addition to the small amount of bacon drippings left in the pan. (You may not have much from the bacon when using leaner bacon cuts.)

4. Next, add pork chops to the pan and brown on each side for 3 minutes until brown. Remove from pan and cover with foil to keep warm. (I also set mine in the microwave.)

Brown pork chops with rub

Brown pork chops 3 minutes on each side

5. Add the coarsely chopped cabbage, onions and apples to the pan. Reduce the heat to medium, cover the pan and cook for 15 minutes, or until cabbage begins to wilt. Stir occasionally. Scrap the bottom of the pan for drippings.

Sautee cabbage onions and apples

Begin cooking cabbage, onions and apples

6. Next, add tomato paste, beer, bacon and the remaining spices and herbs (3/4 teaspoon paprika, 1/4 teaspoon smoked paprika, 1 teaspoon fresh thyme, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper). Stir to mix. Cover and cook an additional 15 minutes or until cabbage is tender.

7. Add pork chops back to the cabbage mixture and cook uncovered for 5 minutes until heated through.

Enjoy!!

Add pork chops back to pan

Add pork chops back to pan and cook uncovered for 5 minutes

© 2015 Beverly Hicks Burch All Right Reserved.

 

 

 

 

 

 

 

One thought on “Throwback Thursday Recipe – Pork Chops, Cabbage and Apples, by Beverly Hicks Burch

  1. The night I ate this comfort food dish I thought it was awesome, but when I had some more the next day after the spices had a chance to really permeate the pork chops I thought it was over the top delicious.

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