Dinner · Fall · One pot · Dairy-free

Pork Chops with Apple and Red Cabbage

Name: Pork Chops with Apple and Red Cabbage
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Ingredients: 4 boneless pork loin chops, about 125 to 150 g each and 2 cm thick, thawed if frozen; 2 tbsp olive or canola oil, divided; ½ tsp fine salt, divided; ¼ tsp freshly ground black pepper; 1 medium red onion, thinly sliced; 3 cups thinly shredded red cabbage, about 300 g; 2 firm red-skinned apples, cored and cut into 1 cm wedges; 2 garlic cloves, finely chopped; 1 tsp dried thyme leaves; ½ cup lower-sodium chicken or vegetable broth; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard

Browned pork chops finish in a skillet with tender red cabbage, apple wedges, red onion, thyme and a light cider-mustard pan sauce.

Recipe by Tasty Recipes Editorial Team

Published 2026-09-22

55 minMakes 4 portions

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How to make Pork Chops with Apple and Red Cabbage

Timing breakdown · 4 timed stages

Estimated timing: allow about 15 minutes to prepare the produce and pork, 30 to 35 minutes at the stove and 3 to 5 minutes to rest the chops. Chop thickness and skillet size can change the cooking time; check each chop with a thermometer.

Preparation: 15 min
Cooking: 35 min

Cooking Step 2: 3 to 4 minutes
Cooking Step 3: 8 to 10 minutes
Cooking Step 4: 6 to 12 minutes
Resting / cooling Step 5: 3 to 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Wash the apples and cabbage. Core and slice the apples, thinly shred the cabbage and onion, and chop the garlic. Pat the pork dry with paper towel without rinsing it. Keep raw pork and produce on separate clean surfaces, and wash hands and utensils after handling the pork.
02
Heat 1 tablespoon oil in a large deep skillet over medium-high heat. Season the chops with 1/4 teaspoon salt and the pepper. Brown them for about 3 to 4 minutes per side without crowding; work in batches if needed. Transfer the browned chops to a clean plate. They are not fully cooked yet.
03
Reduce the heat to medium and add the remaining tablespoon oil. Add the onion and cabbage with the remaining 1/4 teaspoon salt. Cook, stirring often, for 8 to 10 minutes until the cabbage begins to soften. Add the apple wedges, garlic and thyme; cook for 3 more minutes, stirring gently so the apple pieces keep their shape.
04
Whisk the broth, cider vinegar and Dijon mustard together. Pour into the skillet and scrape up any browned bits. Return the chops and any collected juices to the pan, nestling them into the cabbage. Cover and simmer gently for about 6 to 12 minutes, turning the chops once, until a clean digital thermometer inserted through the thickest part of each chop reads 71°C (160°F). Check every chop separately and continue cooking any that need more time.
05
Transfer the cooked chops to clean plates and rest for 3 to 5 minutes. If the pan has excess liquid, simmer the cabbage uncovered briefly until the liquid lightly coats it. Divide the apple-cabbage mixture among four plates and serve one chop with each portion.
06
Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use refrigerated leftovers within 2 to 3 days. Reheat only the portion needed to 74°C (165°F) and discard any reheated portion left uneaten.

Recipe questions

Can I use bone-in pork chops?

Yes, but the written times are estimated for 2 cm boneless chops. Bone-in or thicker chops can take longer; check each one through its thickest part without touching bone and cook to 71°C (160°F).

Which apples hold their shape?

Use firm red-skinned apples that are crisp when sliced. Softer apples will break down more in the pan; add them later and check their texture as the cabbage cooks.

Can I use green cabbage?

Green cabbage can replace red cabbage by volume, but its colour and flavour will differ. Shred it thinly and cook until tender before returning the pork.

What should I serve with it?

The pork and apple-cabbage mixture make four portions. Serve with mashed potatoes, brown rice or crusty bread prepared separately if you want a starch.

How should I store leftovers?

Refrigerate promptly in shallow containers, use within 2 to 3 days and reheat only the portion needed to 74°C (165°F). Discard any reheated portion left uneaten.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Emily Richards for the Heart and Stroke Foundation of Canada, via Health Canada. This version adds red cabbage, red onion and cider vinegar to the pork-and-apple skillet method. It softens the vegetables before returning the chops, then simmers everything until the pork reaches 71°C (160°F). The timing is estimated, and

Additional references: Health Canada: safe cooking temperatures · Health Canada: food safety tips for leftovers