Juniper Pork Chops with Braised Red Cabbage

Juicy seared pork chops with Dijon and juniper served over sweet-tart braised red cabbage and apple, ready in about 35 minutes in one skillet.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 bone-in pork chops
• 4 cups red cabbage
• 1 apple
• 0.5 cup apple cider
• 1 teaspoon crushed juniper berries
• 1 tablespoon dijon mustard
• 1 tablespoon butter
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Cooking instructions

1. Pat the pork chops dry and season both sides with the salt and pepper. (about 2 min)
2. Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side, then transfer them to a plate. (about 8 min) — Medium-high heat
3. Melt the butter in the same skillet. Add the red cabbage, apple, cider, and juniper, then stir to coat. (about 3 min) — Medium heat
4. Cover and braise the cabbage mixture for 12 minutes, stirring once, until the cabbage is tender. (about 12 min) — Medium heat
5. Return the pork chops to the skillet and brush the tops with Dijon mustard. Cover and cook until the thickest part reaches 145°F. (about 5 min) — Medium heat
6. Rest the pork chops for 3 minutes, then serve them over the braised cabbage. (about 3 min)