Make this with rib chops that have a little fat. Loin chops are too tough and dry to use in this recipe.
- 4 rib cut pork chops, 1 inch thick
- Kosher salt
- Fresh cracked black pepper
- 1/4 cup each diced onion, carrot, and celery
- 1 small head red cabbage, quartered, cored, and sliced 1/4 inch thick
- 2 medium cooking apples, peeled, cored, and diced
- 1 clove garlic, unpeeled
- 6 sprigs fresh thyme ( or 1/3 teaspoon dried)
- 1/2 bay leaf
- 1 cup dry white wine or chicken stock
- 2 tablespoons balsamic vinegar
Trim excess fat from the outside edge of the pork chops, leaving bout 1/8 inch. Slowly render the trimmings in a heavy-bottomed skillet over low heat. When enough fat has rendered to lightly coat the skillet, remove the bits of browned fat. Increase heat to moderate and brown the pork chops well on both sides. Remove and season with salt and pepper.
Sauté onion, carrots, and celery in the pork drippings for 5 minute. Add the sliced cabbage, diced apple, garlic, thyme, and bay leaf. Sauté for another five minutes or until the cabbage has wilted. Season with salt and pepper and add the white wine or stock and balsamic vinegar. Arrange the pork chops in the pan, basting with the cabbage and its juices.
reduce the heat, cover, and cook slowly for about 45 minutes, turning and basting once or twice, until the pork chops are tender. Arrange the cabbage on hot serving plates, removing the garlic clove. Place pork chop on each plate.