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Braised Porkchops and Cabbage


4 bone in well trimmed porkchops, 2tbsp vegetable oil, 1 finely chopped onion, 2cloves chopped garlic, 1 head of cabbage cored and sliced in strips, 2tbsp cider vinegar, 1tbsp brown sugar, 1 tbsp dijon mustard, 1 cup apple cider, 1 cup water, salt and pepper.

Season the porkchops with salt and pepper.  Heat oil in a dutch oven pot.  Brown the seasoned porkchops on both sides then transfer to a plate and set aside.  Add onion and garlic to the pot.  Saute till fragrant.  Add cider vinegar and scrape off the brown bits on the pot.  Mix in brown sugar and dijon mustard then add the apple cider and water.  Toss the cabbage in the mixture till well coated. Cover and let simmer until cabbage is wilted.  Put the porkchops back in the pot on top of the cabbage and cover to cook few minutes more until porkchops are cooked thru. 

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