- 3 cups apple cider
- 1 cup low sodium fat-free chicken broth
- 1 tbs Dijon mustard
- 2 tsp caraway seeds
- 2 tsp extra virgin olive oil
- 4 lbs boneless pork chops ~1” thick 1 ½total
- 2 1/2 tsp salt divided
- 1/2 tsp pepper
- 3 cups red onions thinly sliced (~ 2 large)
- 2 large granny smith apples peeled and diced (~ 3 cups)
- 3 1/2 oz cups shredded red cabbage 10package
Combine cider, chicken broth, mustard, caraway seeds, and 1 tsp salt in a large bowl. Season pork chops with 1 tsp salt & ½ tsp pepper. Heat oil in a large non-stick skillet over high heat. Add pork sections and brown well on both sides, approximately 3-4 mins per side. Remove pork to plate. Add onions and ½ tsp salt and cook, stirring often, for 5 minutes or until beginning to brown. Stir in apples, nestle in browned pork chops, and pour cider-broth mixture over all. Bring to a boil and cook for 5 minutes, uncovered. Add cabbage to pan and cook an additional 2 minutes or until wilted.
Remove pork chops and place on a cutting board to rest. Use a slotted spoon to remove pork chops and cabbage/apple/onion mixture to a large shallow serving bowl and cover loosely with foil. Continue to boil cider mixture to reduce until thick and syrupy, approximately 8-10 minutes. When reduced pour warm cider glaze over pork chops & cabbage mixture.
Note: Pork chops should only be cooked to 150 degrees internal temperature to ensure juiciness. They may still be a little pink inside but this is perfectly fine. You can also test for done-ness with your finger … pork chops should feel slightly firm to the touch when pressed in the middle.