- 4 (6-oz.) bone-in, center-cut pork chops
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 tablespoon unsalted butter
- 2 cups chopped green and red cabbage
- 1 1/2 cups diagonally sliced carrot
- 1/2 teaspoon caraway seeds
- 1/3 cup unsalted chicken stock (such as Swanson)
- 1/4 cup apple cider vinegar
- 3 tablespoons apple jelly
- 2 tablespoons olive oil
- calories 310
- fat 16 g
- satfat 4.6 g
- monofat 7.9 g
- polyfat 1.6 g
- protein 24 g
- carbohydrate 17 g
- fiber 2 g
- cholesterol 78 mg
- iron 1 mg
- sodium 459 mg
- calcium 57 mg
- sugars 12 g
- Est. Added Sugars 9 g
How to Make It
1. Preheat oven to 400 degrees F.
Sprinkle pork chops evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large ovenproof skillet over medium-high heat. Add pork chops; cook 4 minutes per side or until desired degree of doneness. Remove from pan; cover to keep warm.
Add cabbage, carrot, caraway seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan. Stir in stock, scraping bottom of pan to loosen browned bits. Cover and place pan in oven. Bake at 400 degrees F for 12 minutes or until carrots are tender.
Remove cabbage mixture from pan; cover to keep warm. Add vinegar, apple jelly, and oil to pan; bring to a boil over medium-high. Cook 3 minutes or until slightly reduced and smooth, stirring with a whisk. Divide pork chops and cabbage mixture among 4 plates. Drizzle evenly with vinegar mixture.