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I don't know about you, but most dinners for me are epic exercises in speed and efficiency, with a toddler who is both hungry and tired wrapped around my ankles, usually crying. On a work night I have 30 minutes or less to prepare dinner, so this is a go-to recipe for me. I love the crispy seared outside of the pork chops combined with the sweetness of the braised slaw.
3-4 Pork Chops (Bone-in is yummiest, but any pork chop will do)
1/2 tsp Salt
1 tsp Pepper
1 tsp Thyme
1/2 head of Cabbage
1/4 cup Apple Cider Vinegar
1 cup Apple Cider
Preheat your oven to 450°. Cover a roasting pan in Reynolds Wrap and put a bunch of fingerling potatoes on the sheet. Toss these with olive oil, salt and pepper to your taste, and throw in the oven. Fingerling potatoes are great because they roast quickly and there is no chopping involved, perfect for speedy meals.
Next, heat a little olive oil in a skillet while you rub 3-4 pork chops down with 1/2 tsp salt, 1 tsp of pepper and 1 tsp of thyme. When the skillet is good and hot add your pork chops, searing them on both sides (I like them really brown). Remove the porks chops and saute one sliced onion over medium in the pan, adding a little oil. While that browns, coarsely chop half a head of cabbage and 2 apples. I don't bother peeling the apples because of the screaming child at my feet, but feel free if you like. Add the cabbage, apples, apple cider vinegar and apple cider to the skillet. Return the seared pork chops to the skillet, cover and allow to simmer for 15-20 minutes on medium.
By the time the pork chops are done, the potatoes should be roasted as well.
Do you have any one-skillet meals you make often?