Pork Chops, Cabbage And Apples

By Marian Burros

Published September 11, 1984

Total Time
45 minutes
Rating
4(117)
Comments
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Ingredients

Yield:3 servings

  • 3 large thick pork chops, trimmed of all fat

  • 1 large onion, chopped

  • 2 large cloves garlic, minced

  • 1 pound cabbage, coarsely shredded

  • 2 large apples, unpeeled and diced

  • 2 teaspoons minced fresh ginger

  • 1 tablespoon ground coriander seed

  • ½ cup dry red wine

  • 2 teaspoons grated lemon rind

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

39 grams carbs; 137 milligrams cholesterol; 523 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 10 grams fiber; 143 milligrams sodium; 45 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In hot skillet, brown chops in their fat. Drain excess.

  2. Step 2

    Add onion and garlic and saute until onions are soft.

  3. Step 3

    Add cabbage, apples, ginger, coriander, wine, lemon rind and pepper. Cover and cook over medium heat 15 minutes. Stir in cabbage. Cook 5 minutes more, stirring occasionally.

  4. Step 4

    At this point you may choose to freeze the dish. If not continue cooking the chops 10 to 15 minutes more until done. If the dish is frozen, defrost to serve and cook chops over low heat until done and heated through.

  5. Step 5

    While chops are cooking prepare brussels sprouts and pasta. Allow 2 ounces of rotini or other spiral macaroni per serving.

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Ratings

4 out of 5
117 user ratings
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Comments

Chris Sharrow

Step 3 should read "Stir in wine" - not "Stir in cabbage" - ?

Step 4 - Should you remove the ingredients from the pan, except the pork chops, while you continue to cook the chops?

Eliminate Step 5 - doesn't make any sense.

Terry94705

These recipe has nothing to recommend it and should be removed from the site. The recipe is error-ridden and the result is quite unattractive. There are many ways to use these same ingredients and get a much better result. (Saute apple slices; omit red wine which turns dish grey.) As it stands, it's good way to ruin some pork chops.

Dan R

This is the first recipe I’ve made from NYT cooking that I would describe as “a no.” Should’ve read the reviews first.

FoCo Foodie

Recipe has many errors. Not up to NYT standards. I improvised off it and made something decent but was really surprised by the number of errors and omissions that I see other commenters have pointed out (and haven’t been corrected).

Joyce

I browned the chops in about 1 tablespoon of Vegetable oil. Removed them to a warm plate, then sauteed lightly two large shallots chopped, plus two peeled and sliced large apples to the pan. I added about a 1/3 cup of chicken broth, returned chops to the pan and threw in coarsely cut cabbage and cooked on very low heat (so as not to over cook the chops) added salt and pepper to taste, stirred around until cabbage was to desired doneness. and served. It was very tasty. Very revised recipe.

Dan R

This is the first recipe I’ve made from NYT cooking that I would describe as “a no.” Should’ve read the reviews first.

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