Pork
Pork, Cabbage & Apple Skillet
Thin pork chops finish gently beside softened cabbage and apple in a mustard-cider-vinegar pan sauce, with boiled potatoes to complete the meal.
Inspired by Home-style pork and cabbage suppers
Prep
20 min
Cook
30 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 4 boneless pork loin chops (about 1 pound total), 1/2 inch thick
- • 1 pound small potatoes, halved
- • 1 tablespoon olive oil
- • 1/2 teaspoon kosher salt, divided
- • 1/4 teaspoon black pepper
- • 1 onion, thinly sliced
- • 4 cups shredded green cabbage
- • 1 firm apple, cored and thinly sliced
- • 3/4 cup low-sodium chicken broth
- • 1 tablespoon Dijon mustard
- • 1 tablespoon apple cider vinegar
- • 1/2 teaspoon dried thyme
View ingredient-by-ingredient match
- 4 boneless pork loin chops (about 1 pound total), 1/2 inch thickMissing
- 1 pound small potatoes, halvedMissing
- 1 tablespoon olive oilMissing
- 1/2 teaspoon kosher salt, dividedMissing
- 1/4 teaspoon black pepperMissing
- 1 onion, thinly slicedMissing
- 4 cups shredded green cabbageMissing
- 1 firm apple, cored and thinly slicedMissing
- 3/4 cup low-sodium chicken brothMissing
- 1 tablespoon Dijon mustardMissing
- 1 tablespoon apple cider vinegarMissing
- 1/2 teaspoon dried thymeMissing
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Method
Recipe notes
This quick method uses lean thin pork chops rather than shoulder that needs braising. Cabbage and apples soften in a small amount of broth while mustard and vinegar keep the pan sauce lively. Thickness affects cooking time, so the temperature check and three-minute rest guide doneness more reliably than browning alone.
Planning, storage, and serving
Storage and reheating
Refrigerate pork, vegetables, and potatoes within two hours and use within 3 days. Reheat leftovers to 165 F with a small splash of broth; lean pork becomes drier with repeated reheating.
Make-ahead tips
Shred cabbage, slice onion, and measure sauce ingredients a day ahead. Cut apple shortly before cooking to limit browning, and cook the lean chops near serving time.
What to serve with it
- - Steamed green beans
- - A cucumber salad
- - Roasted carrots
Equipment needed
- - Wide lidded skillet
- - Potato saucepan
- - Instant-read thermometer and tongs
Difficulty explained
The vegetable stage follows a short pork sear; a gentle covered finish and thermometer keep the lean chops tender while the potatoes cook separately.
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Nutrition facts
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Vegetable broth
Use the same amount of a full-flavored low-sodium vegetable broth.
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Pitfalls to Watch Out For
- Using thick pork chops with the stated short finish can leave their centers undercooked; measure doneness and adjust time.
- Simmering the lean pork throughout the entire cabbage stage makes it dry rather than gently finished.
- Choosing a very soft apple lets the fruit dissolve into the sauce instead of leaving recognizable slices.
Nutrition Context
- The estimate includes one lean chop, potatoes, cabbage, apple, sauce, and one quarter of the measured olive oil.
- Trimming exterior chop fat changes the estimate; the mustard and broth contribute sodium while the fruit provides sweetness without added sugar.
FAQ
Can I use pork shoulder?
Not with this quick skillet timing. Shoulder needs a longer braise and different liquid management.
Which apple works?
A firm apple that holds its shape works best; avoid very soft fruit that quickly collapses in the skillet.
Why remove the pork?
The vegetables need longer than thin chops, so removing pork prevents it cooking throughout that stage.
Is browning enough?
No. Check each chop reaches 145 F and let it rest at least three minutes before serving.
Can I omit potatoes?
Yes, but they are included in the published meal and nutrition estimate; choose another suitable accompaniment separately.
What sides pair best with this dish?
Good pairings include Steamed green beans; A cucumber salad; Roasted carrots. Choose one or two based on how substantial you want the meal to be.