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 si
de. Lay pork chops in a 3-quart casserole or 9 x 13-inch baking dish in a single layer.
Return same skillet to heat; add wine and stir to loosen and combine any browned bits left
in bottom of skillet. Boil 2 minutes to reduce wine slightly. Add sugar, vinegar and shal
lots; stir until sugar is dissolved. Combine broth and cornstarch; stir into skillet mixtu
re until thickened, about 1 minute.
Toss cabbage and apple in skillet with sauce; season to taste with salt and pepper. Spread
sauce mixture with cabbage and apple over pork chops in baking dish. Bake 20 minutes or u
ntil pork reaches an internal temperature of 155 degrees and cabbage is tender. Pork shoul
d have a light pink blush in the center. Serve hot.