Skillet Pork Chops with Cabbage, Bacon and Apples

Recipe by Catherine Pla

Serves 4

Skillet Pork Chops with Cabbage, Bacon and Apples

• 2 T avocado oil

• 4 boneless pork chops, about 3⁄4“ thick

• Kosher salt and black pepper

• 2-3 slices bacon, chopped

• 1 t avocado oil

• 1 small onion, sliced

• 2 apples, rough chopped into large pieces

• 1 small head savoy (or green) cabbage, cored and cut into eighths

• 3 T all-purpose flour

• 1 3⁄4 c whole milk

• Parsley, chopped, for garnish

Preheat the oven to 400 degrees.

Season pork chops with salt and pepper. Heat oil in a large, oven-safe skillet. Over medium-high heat, sear pork chops until golden brown on one side, about 4-6 minutes. Turn pork chops and cook for a minute or so on the second side, then remove from the pan and set aside on a plate. Pork will continue to cook later in the oven.

Add bacon to the pan and cook until golden. Remove all but 2 tablespoons of bacon grease, then add onions. Sprinkle with a pinch of salt and cook onions, stirring occasionally, until beginning to brown, about 5 minutes. Push onions and bacon to one side of the pan and add cabbage slices. Sear on one side, then turn and sear on the second side. Add apples to the pan and season with a little salt and pepper. Cook for two minutes.

Add flour to the pan and stir until it coats the apples and vegetables. Add milk and cook, stirring, until the sauce thickens, about 4 minutes. Season with salt and pepper, then nestle the pork chops, with any accumulated juices, back into the pan.

Transfer pan to the oven and roast until pork is cooked through (145 degrees), about 10 minutes, depending on the thickness of your chops.

Garnish with chopped parsley.