Autumn Pork Supper

Source:  Schnucks recipe contest grand prize winner

1 cabbage, coarsely chopped
2 T butter
2 cloves garlic
1 onion coarsely chopped
2 apples cored and cut into eights
6 loin chops
3 T oil
1/2 c apple juice
2 T brandy
1 bay leaf
2 T breadcrumbs
2 T parmesan chees
1/2 cup heated cream

Bring two inches of water to boil in a large pot.  Cook cabbage about 3 minutes and drain.  In a large skillet, melt butter.  Saute onion and garlic over low heat, stirring until translucent.  Add apples and cabbage and salt and pepper to taste.  Stir another 3 minutes.  Set aside in a bowl.  Pat pork chops dry with a paper towel and season with salt and pepper.   In the same skillet used for the cabbage and apples, heat the oil.  When hot, add the pork chops and brown for a few minutes on each side.  Remove and set aside.  Add cider and brandy to deglaze pan.  Boil rapidly and reduce liquid by half.  Pour this liquid over the apple cabbage mixture.   Preheat oven to 350 F.  Use a covered heavy oven safe dish.  Spread 1/3 of the apple cabbage mixture, then layer 3 chops, then another third of the apple cabbage mixture, then a second layer of chops. Finish with a layer of apple cabbage mixture.  Lay bay leaf on top and sprinkle on breadcrumbs and cheese.  Pour heated cream over all.  Bake covered for 35 minutes.  Remove cover and bake an additional 5-10 minutes.


Today the first day of Fall.  This recipe screamed Fall.  And not just b/c of the name of it.  I love pork chops, I love cabbage and apples, this just sounded like a perfect Sunday dinner on a Fall day.

I am not going to lie -- there are several steps and layers to this recipe.  I am always particularly aggrieved when multiple pots and pans need to be used for a recipe such as this one.  Chopping a cabbage is no fun.  And it was not fun or easy to get the steaming hot heavy cast iron Dutch oven out of the lower rack of the lower oven.

With all that said -- spectacular dish for company.  There is something super comforting about the big cast iron Dutch oven with the delicious smell of porkchops, cabbage and apples mixed together. The taste is exactly what you'd expect from this traditional flavor combo.  The cream adds a touch of richness to the sauce.  There is a surprising amount of liquid -- but that's perfect to keep everything nice and moist.  Don't be afraid to season aggressively, this dish can take it.  Would be good with boiled potatoes or crusty bread to soak up the liquid and add a starchy element.  A perfect Fall meal.