Braised Pork Chops and Red Cabbage with Sweet Potato Fries

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This sweet and sour red cabbage pairs perfectly with succulent braised pork chops and savory sweet potato fries. A quick and simple, nutrient dense, comfort-food meal that’s sure to please.

4
2 packages (4 chops) boneless, thick-cut pork loin chops
  salt and pepper
2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
1 small head organic red cabbage, (about 1 pound), cored and thinly sliced
1 medium organic red onion, thinly sliced
1 teaspoon Natural Grocers Bulk Organic Dried Thyme
1 1⁄2 cups organic apple cider
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1⁄2 cup organic chicken or vegetable broth
1 (15-ounce) package sweet potato fries
  1. Preheat the oven to the temperature recommended on the package for the sweet potato fries. Scatter the fries on a baking sheet in a single layer and place in the preheated oven to bake for 25-30 minutes (or follow package recommendations).  
  2. Meanwhile, season the pork chops with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for about 3 minutes on each side, or until brown. Transfer to a plate and set aside.
  3. To the skillet, add the cabbage, onion, thyme, apple cider, vinegar, and broth and season with salt and pepper; bring to a boil. Cover and reduce heat to medium-low. Simmer, stirring occasionally, for 12 minutes.
  4. Add the pork chops in a single layer over the cabbage. Cover and continue to cook until pork chops are tender, 8 to 10 minutes more. Remove from heat and serve cabbage and pork chops alongside sweet potato fries.

Source: Karen Falbo

Tips for What to Do With Excess ingredients: Apple cider can be used in marinades, dressings, in baking, or consumed as a beverage. Chicken broth can be added to marinades, soups, or sauces.