Pork Chops With Beer Cabbage And Apples Food

STOVETOP PORK CHOPS WITH CABBAGE AND APPLES

Steps:

• In a large saute pan, melt 2 tablespoons of butter over medium heat. Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds. Do not let them turn dark brown.
• Immediately add the cabbage. Toss to coat with the butter and spices. Season with salt, white pepper. Cook over medium heat, stirring from time to time, 10 to 15 minutes. Taste, for seasoning.
• Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend. Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender.
• Lower the heat and add the cilantro. Bring the mixture to a simmer. Remove from the heat and keep warm while cooking the pork chops. Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together.
• Heat a skillet large enough to hold the pork chops in a single layer. Season each chop on both sides with salt and pepper. Sprinkle with paprika. Pour oil in the skillet. When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer. Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes. Use a pair of tongs or a spatula to turn the chops on their second side. Brown about 2 to 3 minutes. Reduce the heat and cook for an additional 5 minutes. Turn the chops back to the first side and cook for 5 to 6 minutes. Season them again, lightly, with salt and pepper.
• Heat the cabbage, stir in the apple slices and add the red wine vinegar. Arrange cabbage on the bottom of a serving platter. Remove the pork chops and place them on top of the cabbage.

PORK CHOPS WITH CABBAGE AND APPLES

Steps:

• Heat oven to 400°F.
• Place cabbage in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
• Coat chops with coating mix as directed on package; place on baking sheet sprayed with cooking spray.
• Bake chops and cabbage 30 min. or until chops are done (145°F) and cabbage is tender, stirring apples into cabbage mixture after 15 min. Remove from oven. Let chops stand 3 min. before serving with cabbage mixture.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE

Steps:

• Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
• Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
• Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
• Serve the pork chops with the cabbage and pan juices.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW

Steps:

• Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
• Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
• Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
• Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
• Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.

SKILLET PORK CHOPS WITH CABBAGE

Steps:

• Preheat the oven: Preheat the oven to 400°F.
• Serve: Carefully remove the skillet from the oven (the handle will be very hot). Let the meat and cabbage sit for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

PORK CHOPS, CABBAGE AND APPLES

Steps:

• In hot skillet, brown chops in their fat. Drain excess.
• Add onion and garlic and saute until onions are soft.
• Add cabbage, apples, ginger, coriander, wine, lemon rind and pepper. Cover and cook over medium heat 15 minutes. Stir in cabbage. Cook 5 minutes more, stirring occasionally.
• At this point you may choose to freeze the dish. If not continue cooking the chops 10 to 15 minutes more until done. If the dish is frozen, defrost to serve and cook chops over low heat until done and heated through.
• While chops are cooking prepare brussels sprouts and pasta. Allow 2 ounces of rotini or other spiral macaroni per serving.

PORK CHOPS WITH CABBAGE AND APPLES

Steps:

• Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
• In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
• In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
• Serve chops over cabbage and apple mixture.

DIJON PORK WITH APPLES AND CABBAGE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
• Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
• Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
• Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
• Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

PORK CHOPS WITH BEER, CABBAGE AND APPLES

Steps:

• Season the chops on both sides with salt and pepper.
• Heat the oil in a large, heavy skillet over medium-high heat until hot.
• Add the chops and cook on one side until well browned; turn and brown other side.
• Transfer to a plate and set aside.
• Put the onion in the pan and cook, stirring, until softened, about 5 minutes.
• Stir in the mustard and 1/2 tsp.
• pepper.
• Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute.
• Add the beer, thyme, and stock.
• Bring to a boil and cook for about 5 minutes to intensify the flavors.
• Return the chops to the skillet, burying them in the cabbage mixture.
• Cover the pan and simmer until the pork is just cooked through, about 15 minutes.
• Season to taste.
• Arrange the chops on plates and top with the cabbage.