Shelly's Recipe

Braised Cabbage Stuffed Pork Chops with Green Apple Jam

Category: Pork - Chops and Steaks

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