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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 each 12 oz. Pork Chop, thick cut
12 oz. Red Cabbage
16 oz. Cider Vinegar
16 oz. Apple Juice
4 each Granny Smith Apple, Peeled & Diced
8 oz. Sweet Onion, Diced
8 oz. Port Wine
8 oz. Brown Sugar
8 oz. Whole Butter
Butterfly each Pork Chop to make stuffing pocket.
Braise cabbage with cider vinegar and apple juice, salt & pepper to taste. When cabbage is tender, drain excess liquid and stuff into pork chop. Roast the Pork Chop at 350 for 12-14 minutes or until desired doneness.
Meanwhile, take apples & onions, sweat in sauté pan with 1 tsp. butter. Caramelize in pan. Deglaze pan with port wine and add brown sugar. Reduce to Jam like consistency. Fold in whole butter at end. Serve on the top of the chops
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Braised Cabbage Stuffed Pork Chops with Green Apple Jam
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 each 12 oz. Pork Chop, thick cut
12 oz. Red Cabbage
16 oz. Cider Vinegar
16 oz. Apple Juice
4 each Granny Smith Apple, Peeled & Diced
8 oz. Sweet Onion, Diced
8 oz. Port Wine
8 oz. Brown Sugar
8 oz. Whole Butter
Butterfly each Pork Chop to make stuffing pocket.
Braise cabbage with cider vinegar and apple juice, salt & pepper to taste. When cabbage is tender, drain excess liquid and stuff into pork chop. Roast the Pork Chop at 350 for 12-14 minutes or until desired doneness.
Meanwhile, take apples & onions, sweat in sauté pan with 1 tsp. butter. Caramelize in pan. Deglaze pan with port wine and add brown sugar. Reduce to Jam like consistency. Fold in whole butter at end. Serve on the top of the chops
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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