It was okay; I'd make it again, but with some tweeking. While pepper doesn't bother me, (I'm from New Orleans and eat eggs with tabasco for breakfast), using pepper for the sake of using pepper is useless. There was not enough sweet to balence it out. I'd use more apple and cut back a just a little on the sage and thyme, increase the tomato paste and try it in the slow cooker (the cabbage needs to cook down a bit more). It's a mild dish and probably good to throw in the mix every once in a while. I wouldn't call it stellar by any stretch of the imagination.
Pork Chops, Cabbage, and Apples
HungryYat Posted: 06/25/09
RCSchindler Posted: 11/22/10
Upped the herbs, would serve over potatoes. It was very good used a dark beer
CookingHouston Posted: 01/18/12
Yum! We liked it a lot even without the bacon (I used olive oil) and the sage. I used Shiner Blonde beer.
clclayto Posted: 05/01/13
I have made this dish several times over the years. I think its fantastic. I have made it on various date nights & always heard compliments not complaints. I always up the tomato paste & use Sam Adams beer as suggested.
Sbparri Posted: 11/12/13
I prepared this dish for dinner last night. We used apple juice instead of beer (we were out) and found it to be very nice in its relationship. The pork was so tender since it was cooked in the steam for the last 15 minutes and the seasonings added a lot to both the pork and the vegetables. I loved the vegetables and will be having them as my lunch today. (We used the bacon, all the seasonings - maybe a bit more than called for - but no tomato paste.) If you are serving the dish with any other side vegetables, you may want to cut down a bit on the amount of cabbage - maybe 1 to 1 1/2 pounds instead of 2 pounds. it makes a lot of vegetables! We enjoyed it and will be keeping it.