Pan-Roasted Pork Chops
Ingredients
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2 tbsp. Olive oil
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3 tbsp. Apple jelly
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1/4 cup Apple cider vinegar
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1/3 cup Unsalted chicken stock
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1/2 tsp. Caraway seeds
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1 1/2 cups Diagonally sliced carrot
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2 cups Chopped green and red cabbage
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1 tbsp. Unsalted butter
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3/4 tsp. Black pepper, divided
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3/4 tsp. Kosher salt, divided
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4 Bone-in, center-cut pork chops
Method
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01Preheat oven to 400 degrees F. Sprinkle pork chops evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large ovenproof skillet over medium-high heat. Add pork chops; cook 4 minutes per side or until the desired degree of doneness. Remove from pan; cover to keep warm.
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02Add cabbage, carrot, caraway seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to the pan. Stir in stock, scraping the bottom of the pan to loosen browned bits. Cover and place pan in the oven. Bake at 400 degrees F for 12 minutes or until carrots are tender.
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03Remove cabbage mixture from pan; cover to keep warm. Add vinegar, apple jelly, and oil to pan; bring to a boil over medium-high. Cook 3 minutes or until slightly reduced and smooth, stirring with a whisk. Divide pork chops and cabbage mixture among 4 plates. Drizzle evenly with vinegar mixture.
