Roasted Pork Chops With Cabbage
2 pounds bone-in pork rib chops, cut 1-inch thick
* dried thyme leave
* salt and pepper
1/2 cup flour
1/2 head red cabbage, thinly sliced (8 cups)
` apple, Rome or Winesap, cored, halved, and thinly sliced
2 tablespoons oil
1/2 c. dry red wine
3 tablespoons sugar
3 tablespoons balsamic vinegar
1/4 cup finely chopped shallots
1 cup beef broth
1 teaspoon cornstarch
Heat oven to 325 degrees.
Season pork with thyme, salt and pepper; dredge in flour to coat both
sides. Slice cabbage and apple thinly and set aside.
Heat oil in a large nonstick skillet over high heat; sear pork chops 2
to 3 minutes per side. Lay pork chops in a 3-quart casserole or 9 x 1
3-inch baking dish in a single layer.
Return same skillet to heat; add wine and stir to loosen and combine a
ny browned bits left in bottom of skillet. Boil 2 minutes to reduce wi
ne slightly. Add sugar, vinegar and shallots; stir until sugar is diss
olved. Combine broth and cornstarch; stir into skillet mixture until t
hickened, about 1 minute.
Toss cabbage and apple in skillet with sauce; season to taste with sal
t and pepper. Spread sauce mixture with cabbage and apple over pork ch
ops in baking dish. Bake 20 minutes or until pork reaches an internal
temperature of 155 degrees and cabbage is tender. Pork should have a l
ight pink blush in the center. Serve hot.
No Nutritional Information Available