Pan-Roasted Pork Chops with Creamy Cabbage and Apples
When a chop is cooked this simply, it’s critical to use the best-quality pork. Robert Wiedmaier buys his deeply flavorful, nicely fatty, pasture-raised pork from Virginia’s EcoFriendly Foods. Wiedmaier turns humble cabbage into a luxurious side dish for the chops by cooking it with bacon, apple and cream. A hit of mustard and vinegar keeps the recipe from feeling too rich. Plus More Pork Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The cabbage can be refrigerated overnight. Reheat gently.
Suggested Pairing
By themselves, these chops might go best with a red; add Wiedmaier's bacony cabbage and apples and a lighter rosé feels more appropriate (pork, like many lighter meats, can go with almost any color of wine). California rosés tend to be more fruit-forward and substantial than their French counterparts, and are ideal here.