A comforting dinner of pork chops served with apples and savoy cabbage takes advantage of seasonal fall produce and, best of all, can be made in about half an hour. The slight bitterness of savoy cabbage, a good source of vitamins C and A, provides a nice foil to the sweetness of the glazed pork and apples. Choose a cabbage with crisp, tightly packed leaves.

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Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Place 2 sprigs thyme on each pork chop, and add to the skillet. Saute until browned, 3 to 5 minutes.

  • Turn chops over, and squeeze the juice from half an orange over the pork. Reduce the heat to medium, and squeeze the remaining orange half over the pork. Cover, and continue cooking until an instant-read thermometer reads 160 degrees, 10 to 15 minutes. Remove to a platter, and cover to keep warm.

  • To prevent a flare up, remove skillet from heat, then heat cognac. Return the skillet to medium heat, and cook for about 1 minute. Add apples, and cook until caramelized and tender, 5 to 7 minutes. Season with salt and pepper to taste, and sprinkle with sugar. Stir well to coat apples. Serve immediately with pork chops and Sauteed Cabbage.


Reviews (3)

Rating: Unrated
This was one of the best recipes I have tried in awhile!! The pork was moist and delicious. My husband loved it and had seconds. Not supposed to have seconds either :):)
Rating: Unrated
I cooked the pork for 10 minutes and it overcooked. Unfortunately it was very dry. Next time I will try to cook it for 5-7 minutes. The apples turned out great.
Rating: Unrated
Made this for dinner and substitued thick ribs as no chops were in the freezer. Also substitued frozen apples from my tree and overcooked ribs while talking a relaxing bath. Result! Meal was absolutely delicious. Yes, apples and meat were darker than picture, BUT taste was fantastic. Savor cabbage was superb. I bought another one today and will cook it soon. This is from someone who doesn't cook very often and is tired of cooking food same way for generations. Thanks and try it!!!