This recipe was born of St. Patty’s Day excitement. While we were trying to cook for the weekend, cabbage and pork were some popular recurring themes. In that spirit, we put together this “stew” of sorts.
This is a tasty, hearty dish that could be stepped up with your favorite tuber (potato, sweet potato), but stands well on its own. I suggest you give it a try for a change of pace with bone-in pork chops.
2 bone-in pork chops
1 C chicken broth, separated into two 1/2 C measurements
1/2 head of cabbage, chopped
1 apple, diced
4 strips bacon, diced
Over medium heat in a dutch oven, sear the bacon for 3-4 minutes over medium heat, until slightly crispy.
Add apples and continue to heat for another 2-3 minutes. Remove apples and bacon and set aside.
Sear pork chops for 2-3 minutes per side over medium heat. Then, set aside. Deglaze dutch oven with 1/2 cup of chicken broth.
Add carrots to the pot for 1-2 minutes, then place the pork chops on top.
Add the apple and bacon over the pork chops.
Add cabbage on top, and add salt and pepper to the mixture. We used approximately 1/4 tsp of each.
Cover and cook on low heat for 30 minutes. Pour in 1/2 C of chicken broth following this 30 minutes, and mix the contents. Turn up the heat to medium-low, cover and cook for 5-10 minutes or until meat has reached an internal temperature of 170°F.
Remove pork and stir ingredients remaining in the pot. Then cover and cook for 4-5 minutes to soften the cabbage.
Serve and enjoy!