Smoked Pork Chops with Beer-Braised Cabbage
Nutrition
Calories: 769 kcalCarbohydrates: 35 gProtein: 101 gFat: 38 gSaturated Fat: 20 gCholesterol: 265 mgSodium: 518 mgFiber: 12 gSugar: 24 gVitamin A: 110.1 IUCalcium: 120 mgIron: 17 mg
Ingredients
- 6 whole smoked pork loin 3/4" thick, bone in
- 1 tbsp vegetable oil
- 1 whole large onion chopped
- 2 whole carrots cut into 1/2" thick rounds
- 2 whole tart apple peeled and chopped into 3/4" pieces
- 1 whole Garlic clove minced
- 8 cups savoy cabbage cored and thinly sliced
- 12 oz lager or amber beer
- 1 tbsp light brown sugar
- 1 tsp caraway seed crushed
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 tbsp cider vinegar
- 1 tbsp all-purpose flour
Instructions
- Spray a large (12-inch) nonstick skillet with vegetable oil spray and heat over medium-high heat. In batches, add the pork chops and cook, turning once, until lightly browned on both sides, about 5 minutes. Transfer to a plate and set aside.
- Add the oil to the skillet and heat over medium heat. Add the onion, carrots, and apples. Cook, stirring often, until the onion is lightly browned, about 8 minutes. Add the garlic and cook for 1 minute. In 2 or 3 batches, stir in the cabbage, covering the skillet and letting the cabbage wilt before adding another batch.
- Add the beer, brown sugar, caraway seed, salt, and pepper and bring to a simmer. Bury the pork chops in the cabbage. Reduce the heat to medium-low and cover. Simmer until the cabbage is very tender, about 20 minutes. Transfer the pork chops to a plate and cover with foil to keep warm.
- In a small bowl, combine the mustard, vinegar, and flour. Stir in 1/3 cup of the cooking liquid to make a thin paste. Stir the paste into the skillet and simmer until the cooking juices are thickened, about 2 minutes.
- Spoon the rice onto individual dinner plates. Top each serving with cabbage and a pork chop and serve immediately.