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!
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
Freshly ground black pepper
4 smoked / precooked pork chops (about 5 ounces each)
¼ Cup Dijon mustard
1 Tablespoon honey
- 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.
- 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.
- Meanwhile, in a small bowl, combine the mustard and honey.
- Remove the cabbage mixture to a large platter and top with the chops. Drizzle the mustard mixture over the chops.