When I was younger, I never really ate pork chops. I’m not sure why, but it just wasn’t a staple at our house. And similarly, they aren’t a staple in my home. But put them on a menu and that will most definitely be the first thing that I order.
My husband grew up on smothered pork chops and other down home cooking, so whenever we get pork chops from our meat CSA (community supported agriculture) program, he is elated. So I’ve been working on my pork chop cooking repertoire. My favorite pork chop recipe thus far is based on a Horseradish and Cider Glazed Pork Chop recipe from Deb Perelman’s Smitten Kitchen Cookbook. It’s easy. It’s classic. It’s super yummy. I made a few tweaks to her recipe, where she calls for horseradish I subbed for Dijon mustard. A good Dijon tends to have a horseradish elemental flavor, so I figured this would be an adequate sub. And what goes better with pork than cabbage? Not much…except Beer.
I love beautiful purple cabbage, and I love it even more ROASTED. It’s so easy to drizzle cabbage with a tie bit of olive oil and then throw it in the oven to roast away while you cook the pork chops on the stove top. We scarfed this meal down in no time. It’s pretty and easy and special enough for company. Plus you won’t be spending all of your time in the kitchen. I also whole heartedly recommend the dill…fresh dill! It’s the finishing touch and boy howdy does it deliver.
Dijon and Cider Braised Pork Chops with Dill and Roasted Cabbage
Adapted from Smitten Kitchen Cookbook
- 1/2 cup cider vinegar
- 1/2 cup of hard apple cider
- 2 tablespoons Dijon mustard
- 1/2 teaspoon sea salt
- 4 bone in pork chops (1/2-inch thick), trimmed of fat, patted dry and liberally salted and peppered
- 1 tablespoon olive oil
- 1 tablespoon fresh dill
- Roasted cabbage (recipe below)
- In a small bowl, combine the cider vinegar, hard cider, Dijon mustard, and the salt. Set aside.
- Heat olive oil over medium-high heat in 12-inch skillet (cast iron works wonders), until oil just begins to smoke. Place pork chops into skillet and allow them to brown well on one side (about 3 minutes). Turn the pork chops and cook an additional minute on the other side. Transfer the browned pork chops to a plate and drain the skillet of any excess fat.
- Pour the apple cider glaze mixture into the skillet and bring to a simmer over medium heat. Cook until the mixture begins to thicken (about 2 to 4 minutes). Your spatula should leave a trail across the bottom of the pan when scraped through the glaze.
- Return the browned pork chops to the skillet with the thickened glaze. Turn the pork chops to coat both sides with the glaze. Continue to cook them over medium heat until the centers of the pork chops are cooked through (a temperature of 140 F). This should take about 5 minutes. Adjust seasonings in the glaze.
- Transfer pork chops to plates with roasted cabbage. Pour additional sauce on top of both the pork chops and the cabbage. Sprinkle with fresh dill.
- 1/2 head of purple or green cabbage (i prefer the color of the purple cabbage)
- 1 tablespoon olive oil (plus more for coating the roasting pan)
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- Preheat oven to 400 F.
- Slice cabbage into 1/4-inch slices and place into a large mixing bowl. Drizzle with oil, vinegar, and salt. Combine well and place onto an oiled roasting pan.
- Cook for 30 minutes, stirring halfway through.
- Remove from oven and place equal portions on plates.