Equipment
Ingredients
Main
- 3 pork chops, trimmed of fat
- 100 g onion, chopped
- 2 garlic, minced
- 450 g cabbage, coarsely shredded
- 2 apple, unpeeled and diced
- 6 g ginger, minced
- 6 g ground coriander seed
- 120 ml red wine
- 10 ml lemon zest, grated
- black pepper, freshly ground
Nutrition (per serving)
Method
Heat a skillet over high heat and sear the pork chops until browned on all sides. Remove any excess fat from the pan.
Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes soft and translucent.
Add the shredded cabbage, diced apples, minced ginger, ground coriander, red wine, lemon zest, and black pepper. Stir to combine all ingredients.
Cover the skillet and cook over medium heat (approximately 85°C/185°F) for 15 minutes.
Stir the cabbage mixture and continue cooking for 5 minutes until the cabbage is tender.
Continue cooking for 10 to 15 minutes until the pork is cooked through to an internal temperature of 63°C (145°F).
Serve the pork chops topped with the cabbage and apple mixture.
Chef's Notes
- For best results, use bone-in pork chops as they tend to stay moister during cooking. Ensure they are at room temperature before searing for an even crust.
- Don't overcrowd the pan when searing the pork chops. Cook in batches if necessary to achieve a deep, golden-brown sear, which adds significant flavor.
- The type of apple used can impact the sweetness and texture. A firmer apple like a Honeycrisp or Fuji will hold its shape better during braising, while a softer apple can break down and create a smoother sauce.
- Adjust the red wine quantity to your preference; a little more can deepen the flavor, but too much might overpower the other ingredients. Ensure you use a wine you'd enjoy drinking.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Defrost in the refrigerator before reheating.
Reheating: Reheat in a skillet over low heat until the pork reaches an internal temperature of 74°C (165°F).
