Sweet and Sour Cabbage with Smoked Pork Chops

Sweet and Sour Cabbage with Smoked Pork Chops
Sweet and Sour Cabbage with Smoked Pork Chops

Here’s a delicious recipe from the “Simply Organic” cookbook that combines the onion and cabbage from our summer CSA shares with precooked pork chops and a honey dijon sauce.  Try it out!

Ingredients:
1 Tablespoon olive oil
1 head cabbage, cored and very thinly sliced (about 6 cups)
1 red onion, thinly sliced
½ Cup packed brown sugar
½ Cup rice wine vinegar
Salt
Freshly ground black pepper
4 smoked / precooked pork chops (about 5 ounces each)
¼ Cup Dijon mustard
1 Tablespoon honey

Procedure:

  1. Heat the oil in a Dutch oven over medium heat. Add the cabbage and onion and cook, stirring for 2 minutes. Reduce the heat to low, cover and cook, stirring often, for 45 minutes, or until very soft.
  2. Add the brown sugar and vinegar and cook for 5 minutes. Season with salt and pepper to taste. Place the chops on top of the cabbage. Cover and cook for 20 minutes, or until the chops are heated through.
  3. Meanwhile, in a small bowl, combine the mustard and honey.
  4. Remove the cabbage mixture to a large platter and top with the chops. Drizzle the mustard mixture over the chops.

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