Discover the delightful fusion of flavors in our "Pork Chops with Braised Red Cabbage" recipe, a quintessential German dish that will transport your taste buds straight to the heart of Europe! Picture succulent, juicy pork chops seared to perfection, paired with sweet and tangy braised red cabbage that complements every bite. This dish not only boasts a stunning presentation but also brings warmth and comfort to your dining table. Ready to impress your family and friends with a meal that's both simple and sophisticated? Let’s dive into this culinary adventure!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 pork chops
- 1/2 head red cabbage, shredded
- 1 onion, sliced
- 1 apple, sliced
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove pork chops from refrigerator 30 minutes before cooking to bring them to room temperature. Pat the chops dry with paper towels and season generously with salt and pepper on both sides.
- In a large heavy-bottomed skillet or Dutch oven, heat olive oil over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the pan and sear for 3-4 minutes on each side until golden brown. Remove chops and set aside on a plate.
- In the same skillet, add sliced onions and cook for 2-3 minutes until they become translucent. Add shredded red cabbage and sliced apple to the pan.
- Pour in apple cider vinegar and sprinkle sugar over the cabbage mixture. Stir to combine and let the cabbage begin to soften and caramelize.
- Reduce heat to medium-low, cover the skillet, and let the cabbage braise for about 15-20 minutes, stirring occasionally to prevent burning.
- Once the cabbage is tender and has a deep, rich color, create a well in the center of the cabbage and return the seared pork chops to the pan.
- Cover and cook for an additional 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) for medium-rare.
- Remove from heat and let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Plate the pork chops and top with the braised red cabbage. Serve hot, garnishing with fresh herbs if desired.
Tips
- Bring to Room Temperature: For the juiciest pork chops, remember to take them out of the refrigerator 30 minutes before cooking. This helps them cook evenly.
- Searing is Key: Make sure your olive oil is hot enough before adding the pork chops. A good sear locks in the juices and creates a beautiful golden crust.
- Don’t Rush the Cabbage: Allow the red cabbage to braise slowly. This deepens the flavors and ensures a tender texture. Stir occasionally to prevent sticking.
- Check Temperature: Use a meat thermometer to ensure your pork chops reach an internal temperature of 145°F (63°C) for perfect doneness.
- Resting Time: After cooking, let the pork chops rest for 5 minutes before serving. This step is crucial for juicy meat, as it allows the juices to redistribute.
- Garnish for Flair: Consider garnishing with fresh herbs like parsley or thyme for an added touch of color and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 35g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 110mg
