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.