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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 4 boneless pork chops butterflied
- 1 onion large, finely chopped
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- 1/4 head cabbage finely chopped
- 2 Granny Smith apples peeled, cored, cut into wedges
- 1/2 teaspoon fresh thyme leaves
- sage leaves fresh, to garnish
Method
- Heat a large frying pan over high heat. Lightly coat with oil then sear pork chops for 2 mins per side, until browned. Reduce heat and cook for 3 mins, or until cooked to your liking.
- Meanwhile, lightly coat a saucepan with oil and heat over medium heat. Sweat onion for 3 mins, stirring, until soft. Add cider and vinegar. Bring to a boil and cook for 3 mins, until liquid reduces by half. Add cabbage, apples and thyme. Cover and simmer for 5 mins then season to taste. Serve with pork, garnished with sage.
