Pork Chops with Beer, Cabbage and Apples
4 center-cut pork chops, about 1-1/2 inches thick
Salt and freshly ground black pepper
3 tablespoons vegetable oil
1 small red onion, thinly sliced
1 tablespoon Dijon-style mustard
1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced
2 tart apples, peeled, cored, and cut into 1/2-inch slices
1 cup beer or ale
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup homemade or low-salt canned chicken stock
Season the chops on both sides with salt and pepper.
Heat the oil in a large, heavy skillet over medium-high heat until hot. Add
the chops and cook on one side until well browned; turn and brown other
side. Transfer to a plate and set aside.
Put the onion in the pan and cook, stirring, until softened, about 5
Stir in the mustard and 1/2 teaspoon pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 minutes to intensify the flavors.
Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through, about 15 minutes.
Season to taste. Arrange the chops on plates and top with the cabbage.
Makes 4 servings.