Braised Pork with Cabbage and Apples
Serve this German-influenced dish with spaetzle or skin-on mashed potatoes.
More From Oxmoor House
Other: 10 Minutes
- Calories: 246
- Calories from fat: 27%
- Fat: 7.3g
- Saturated fat: 3.2g
- Protein: 25.2g
- Carbohydrate: 22g
- Fiber: 2.3g
- Cholesterol: 57mg
- Iron: 1.3mg
- Sodium: 837mg
- Calcium: 36mg
- 2 teaspoons butter
- 1 (1 3/4-pound) honey mustard-flavored boneless center-cut pork loin filet (such as Hormel Always Tender)
- 1 cup sliced onion (about 1 medium)
- 1 cup apple cider
- 1 teaspoon country-style Dijon mustard
- 2 1/4 cups peeled and sliced Gala apple (about 2 medium)
- 4 cups coarsely chopped green cabbage (about 1/2 head)
- 1/2 teaspoon salt
- 1 bay leaf
- 1. Melt butter in a deep, large skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from pan; set aside, and keep warm.
- 2. Reduce heat to medium. Add onion; cook 3 minutes. Combine cider and mustard. Add cider mixture, apple, and next 3 ingredients to pan, scraping pan to loosen browned bits.
- 3. Return pork to pan; cover and cook 18 minutes or until a thermometer registers 155° (slightly pink). Remove pork from pan. Cover with foil, and let stand 10 minutes before slicing. Discard bay leaf.
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