Pan-Seared Pork Chops with Apple-Cabbage Noodles
These fast-cooking, pan-seared pork chops are served atop a bed of egg noodles combined with sautéed cabbage, diced apples, onions and thyme. Inspired by classic Hungarian Cabbage Noodles, it's a hearty dish that makes great meal on cold winter evenings.
- 4 center cut, boneless pork chops
- Salt and freshly ground black pepper
- 8 ounces egg noodles
- 4 tablespoons unsalted butter
- 1/2 large onion, sliced
- 2 large apples, cored, peeled and cut into 1/2-inch pieces
- 1/2 medium head cabbage, thinly sliced (3 to 4 cups)
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon olive oil
Put a pot of salted water on to boil for the egg noodles. Season the pork on both sides with salt and pepper and set aside.
Melt the butter in a large skillet over medium heat. Add the onion and sauté until softened, 3 to 4 minutes. Add the apples and cook 2 to 3 minutes longer. Season lightly with salt and pepper.
Add the cabbage to the pan and combine well. Continue cooking, stirring occasionally, until the cabbage is soft and golden in color 8 to 9 minutes. Add the maple syrup and vinegar, combine and continue cooking until the apples have begun to break down, 4 to 5 minutes, then add the thyme and season to taste with salt and pepper.
Cook the egg noodles according to package directions, drain and return to the pan. Add the cabbage mixture, combine well and set aside.
Wipe out the pan, add the olive oil and heat over medium-high heat. Add the pork and cook to desired doneness, about 3 minutes per side.
Plate individual servings of noodles and top with a pork chop.
Makes 4 servings
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