Skillet Pork Chops with Apples and Cabbage

Seared pork chops resting on cabbage and apples that catch every browned bit from the pan, finished with a mustard-cider sauce. One skillet, start to finish.

Serves 235 minutes high-proteinpaleogluten-freedairy-free

• ✓Pork chops are a rich source of protein and thiamine.
• ✓Cabbage and apple together bring fiber and natural sweetness.
• ✓The pan sauce is cider vinegar, a splash of stock, grainy mustard and the meat's own resting juices.

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Ingredients

• •2 bone-in pork chops (about 8 oz / 225 g each)
• •2 tbsp olive oil
• •½ small green cabbage (about 1 lb / 450 g), thinly sliced
• •1 crisp apple, cored, in thin wedges
• •1 small red onion, sliced
• •1 tsp fennel seeds
• •2 tbsp apple cider vinegar
• •⅓ cup / 80 ml chicken stock or water
• •1 tbsp grainy mustard
• •salt and black pepper

Method

1. Pat the chops dry and season well. Sear in the oil, 4–5 minutes a side, until golden and just cooked through; rest on a plate.
2. Same pan: onion and cabbage, 5–6 minutes, letting them pick up colour from the pork.
3. Add the apple and fennel seeds for 3 minutes.
4. Stir in vinegar, stock and mustard, scraping the bottom of the pan. Bubble 2 minutes.
5. Nestle the chops back in with their resting juices to warm through.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.