Grandma Annette's Pork Chops and Apple Compote
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Clinton shares a secret family recipe!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by : Clinton Kelly and Grandma Annette
This tasty dish is one that Clinton grew up with and still loves. Taste it for yourself.
things you'll need.
ingredients
- For the Pork Chops:
- 6 thick cut pork chops
- extra virgin olive oil
- salt and black pepper to taste
- For the Apple Compote:
- 3 granny smith apples (peeled and large diced)
- 3 tablespoons butter
- 1/2 cup water
- 1/2 teaspoon cinnamon
- 1 lemon (juiced)
- salt to taste
- For the Braised Red Cabbage:
- 1 head cabbage (thinly sliced)
- 4 garlic cloves (crushed)
- 1 red onion
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 cup water (adding in 1/2 cup increments)
- 3 tablespoons butter
- 1/4 cup parsley (chopped)
- salt and pepper to taste
kitchenware
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Liquid Measuring Cup
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Measuring Cup (set)
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Measuring Spoons
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Mixing Bowl
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Mixing Spoon
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Saute Pan
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step 1ingredientsinstructions For the Pork Chops: Preheat the oven to 350 degrees F.
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step 2ingredients 6 thick cut pork chops
salt and black pepper to tasteinstructions Remove the pork chops from the fridge half an hour before cooking and let come to room temperature. Season the pork chops generously with salt and pepper. -
step 3ingredients extra virgin olive oilinstructions In a saute pan, over high heat, sear the pork chops on both sides. Once golden brown, put the saute pan in the oven and cook for 6-8 minutes, or until the internal temperature of the pork is 150 degrees F.
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step 4ingredients 3 tablespoons butter
1 head cabbage (thinly sliced)
4 garlic cloves (crushed)
1 red onion
1/2 cup apple cider vinegar
1/4 cup brown sugar
2 cup water (adding in 1/2 cup increments)
1/4 cup parsley (chopped)
salt and pepper to tasteinstructions For the Braised Red Cabbage: Meanwhile, in another saute pan, melt the butter over medium high heat and toss in the onions, garlic and cabbage. Add half a cup of water and cook until almost evaporated. Add water in half cup increments until the cabbage is cooked through. Once the liquid has cooked off, add the vinegar and sugar. Cook until the mixture is almost dry and the cabbage and onions are soft and tender. Finish with fresh parsley. -
step 5ingredients 3 granny smith apples (peeled and large diced)
3 tablespoons butter
1/2 cup water
1/2 teaspoon cinnamon
1 lemon (juiced)
salt to tasteinstructions For the Apple Compote: In another saute pan, melt the butter over medium high heat. Add the apples, cinnamon and season with salt and brown for 2-3 minutes, then add the water and lemon juice and cook the apples until the begin to break down into a sauce (5-6 minutes). -
step 6ingredientsinstructions Serve the pork chops with the apple sauce and a side of the braised cabbage.
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