Grandma Annette's Pork Chop and Apple Compote

   I saw this recipe on The Chew a few weeks ago, and decided to give it a try. It turned out to be delicious! It is a very well-rounded dish and makes a great dinner on a cold winter evening.

Pork Chop Ingredients:
6 thick cut bone -in pork chops
olive oil
salt and pepper

   Remove the pork chops from the refrigerator for at least an hour before cooking. Season generously with salt and pepper.
   In a saute pan,using about 2 tbsp. of olive oil, sear the pork chops until golden on each side. Place in a 350 degree oven until cooked through, approximately 6-8 minutes.

BraisedCabbage Ingredients:
1 head of red cabbage, thinly sliced
4 garlic cloves smashed
1 red onion ,sliced thin
1/2 c. apple cider vinegar
1/4 c. brown sugar
2 c. water
3 Tbsp. butter
fresh parsley
salt & pepper to taste
 

In a large saute pan , melt the butter. Add the cabbage, garlic and onion. Saute for a few minutes, then add 1/2 a cup of the water. Saute until the water has been absorbed, then add another 1/2 c. of water. Continue until all of the water has been used. Add the vinegar and brown sugar. Saute until all of the liquid has been absorbed, and the cabbage and onions are tender. Season with salt and pepper.Top with parsley if desired.

Apple Compote Ingredients:
 3 granny smith apples, peeled and large diced
1/2 tsp. cinnamon
3 Tbsp. butter
1/2 c. water
1 lemon juiced
salt

In a saute pan, saute the apples in the butter until browned. Add the cinnamon, water ,lemon and a pinch of salt. Saute until the apples are cooked through, and you have a nice sauce.

To serve, place the cabbage on a plate, top with a pork chop and the apples with their sauce. Enjoy!

*** The apple compote would be delicious over vanilla ice-cream!