Pork Chop Dinner with Apple Cider Sauce Review!

Pork Chop Dinner with Apple-Cider Sauce

This meal is very delicious. Loved all of it. I really like this recipe that has the entire meal in the same pan. I wasn't sure I would like the dill on the chops

but loved them. Easy and very tasty. Made two meals for us. Will definitely make this one again.  It does takes longer to steam than the recipe calls for. I also cooked the chops a little longer. 

This would be good with sage instead of dill also. 

Ingredients:

Cut cabbage into 4 wedges

Steam potatoes

then add cabbage

steam

Remove and keep warm

Mix dill

salt

and pepper together

Sprinkle dill mixture over chops. Press to adhere.

Put oil in skillet

(I used an extra teaspoon)

Fry chops

Remove to platter and keep warm

slice apple

Put apple in skillet where chops were.

Saute a couple minutes

Pour  chicken broth in bowl

Add cider

flour

salt

pepper

whisk well

pour broth mixture simmer

Add scallions

(green onions)

gently stir until thickened

(I added a little more flour to get it to thicken up)

Add mustard and remaining dill

Gently lift apples out with slotted spoon

Put sauce over all

Enjoy!

Recipe:

Ingredients

	1 pound(s) uncooked red potato(es), baby-size
	3/4 pound(s) uncooked cabbage (all varieties), savoy variety, cut into 3- to 4-inch-wide wedges
	2 tsp canola oil
	1 pound(s) uncooked lean boneless pork chop(s), four 4 oz chops
	2 1/2 Tbsp dill, fresh, chopped, divided (plus extra for garnish)
	3/4 tsp table salt, divided
	1/2 tsp black pepper, freshly ground, divided
	1 medium fresh apple(s), Gala suggested, cored and cut into 12 wedges
	1 1/4 cup(s) canned chicken broth
	1/2 cup(s) apple cider
	2 Tbsp all-purpose flour
	1/4 cup(s) uncooked scallion(s), sliced
	1 Tbsp Dijon mustard

Instructions

• Fill a large, deep skillet with a small amount of water; set a steamer basket on top and bring to a boil. Steam potatoes until almost tender, about 6 minutes. Add cabbage wedges and steam until potatoes and cabbage are both tender, about 3 to 4 minutes more. Drain and remove potatoes and cabbage to a serving platter; cover to keep warm.
• Drain and carefully dry skillet. Heat oil in skillet over medium-high heat. Sprinkle pork with 1 tablespoon dill, 1/2 teaspoon salt and 1/4 teaspoon pepper; gently press to adhere seasonings to pork.
• Add pork to skillet and cook, turning once, until golden and just cooked through, about 6 to 7 minutes; remove to serving platter.
• Add apples to skillet; sauté 1 minute. Meanwhile, in a small bowl, whisk together broth, cider, flour and remaining 1/4 teaspoon each salt and pepper. Add broth mixture to skillet and bring to a boil; reduce heat and simmer 2 minutes. Stir in scallions; simmer until sauce is slightly thickened and apples are tender, about 1 minute. Remove from heat; whisk in mustard and remaining 1 1/2 tablespoons dill.
• Lift apples with a slotted spoon onto platter; spoon sauce over top and garnish with remaining chopped dill or dill sprigs. Yields about 1 pork chop, 3 potatoes, 1 cabbage wedge, 3 apple slices and 1/4 cup sauce per serving.

Notes

• Savoy cabbage is a more tender and looser leaf cabbage than regular green cabbage. If you use green cabbage just increase the steaming time by a few minutes.
  
  If you can’t find baby red potatoes, simply cut 1 pound of red potatoes into 12 chunks.

 Enjoy!