Maple-Balsamic Skillet Pork Chops with Cabbage and Potatoes
So we got some beautiful fruits and vegetables from Imperfect Produce which is what inspired this skillet pork chop dinner. I used boneless pork chops here to make the cook time for the meat more consistent, and paired it what we all already knows go so well with pork--cabbage, potatoes, Dijon, and maple syrup. Yummm...are you drooling yet?? I have to say the hardest part about this whole meal was chopping up the vegetables!
1 small purple cabbage, thinly sliced
3-4 medium red potatoes, diced (approx. 4 cups)
3-4 boneless pork chops
1 small white onion, thinly sliced
2-3 tbsp Dijon mustard
3-4 sprigs fresh sage
4 oz chicken stock
2 tbsp maple syrup
2 tbsp balsamic vinegar
2 cloves garlic, minced or crushed
2 tbsp butter
2 tsp olive oil
2 tsp salt, divided
crushed red pepper flakes, to taste
black pepper, to taste
Liberally season pork chops with salt (1/2-1 teaspoon) and ground black pepper, then rub all sides with Dijon mustard. Heat 2 teaspoons of oil in a large skillet. Sear pork chops for 2-3 minutes on both sides until golden brown then set aside.
Whisk together maple syrup, balsamic vinegar, garlic, 1/2 teaspoon of salt, and a pinch of crushed red pepper flakes.
In the same skillet that was used to sear the pork melt 2 tablespoons of butter and add potatoes. Add 1/2 teaspoon salt. Brown potatoes on all sides at medium heat. Add 1-2 ounces of chicken stock, and cover so that potatoes can steam and cook until they are almost cooked through, but not yet fork tender. This can take 10-15 minutes. If liquid dries up add 1 to 2 more ounces. Then add sage, sliced onion, and cabbage. Give the vegetables a good stir, and cook for 3-5 minutes longer.
Add the maple-balsamic mixture to the pan and combine well with vegetables. Add pork chops back to pan, and cover. Cook everything together for another 5 minutes until pork is cooked to 140 degrees. Let the pork rest for 5-10 minutes before serving.
Pork chops should be at room temperate before searing.
Pork chops are done when juices run clear. I like them to be about medium so still slightly pink in the middle
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