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.

Pan-Seared Pork Chops with Apple-Cabbage Noodles

Pan-Seared Pork Chops with Apple-Cabbage Noodles

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Pan-seared pork chops served with egg noodles tossed with a sweet-savory combination of sautéed cabbage, apples, onion and thyme.
Yield: 4 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
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Ingredients

  • 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

Instructions

  • 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.
Author: Lynne Webb
Course: Pork
Cuisine: American
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