Pork chops cooked low and slow become so tender and juicy—and so do the cabbage and apples that cook with them. Serve with a cold beer and imagine yourself at a biergarten in Germany.
- 4 thick bone-in center-cut pork loin chops (2 1/2 pounds total)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 1 clove garlic, chopped
- 1/2 large head green cabbage, cored and very thinly sliced with a mandoline or chef’s knife
- 1 apple (any kind), peeled, cored, and cut into bite-sized chunks
- 1 teaspoon caraway seeds, optional
- 3 tablespoons chopped fresh parsley
1 Heat the oven to 400°F.
2 Sear the pork chops: Sprinkle the pork all over with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat a 10-inch oven-safe skillet over medium-high heat for 1 minute. Add 2 tablespoons of the oil and when it is hot, add the pork chops in one layer.
Sear for 3 minutes without disturbing. Turn and cook 2 minutes more. Transfer to a plate or bowl.
3 Cook the cabbage: Add the remaining 1 tablespoon oil to the pan over medium heat. Add the onion, garlic, and cabbage, along with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about 3 minutes, stirring until the cabbage is completely coated with oil.
Continue cooking, stirring occasionally, for 15 minutes. Add the apples, caraway seeds (if using), and 2 tablespoons of the parsley. Cook, stirring occasionally, for 10 minutes more, or until the cabbage is very tender and wilted.
4 Finish cooking the pork chops: Set the pork chops on the cabbage and tip any juices from the bowl into the pan with the cabbage.
Transfer to the oven. Cook the pork for 10 to 15 minutes, without turning the chops, or until a meat thermometer inserted into the thickest part of the meat registers at least 145°F. Exact cooking time will depend on the thickness of your pork chops.
5 Serve: Carefully remove the skillet from the oven (the handle will be very hot). Let the meat and cabbage sit for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.