For the Pork Chops: Preheat the oven to 350 degrees F.
6 thick cut pork chops salt and black pepper to taste
Remove the pork chops from the fridge half an hour before cooking and let come to room temperature. Season the pork chops generously with salt and pepper.
extra virgin olive oil
In a saute pan, over high heat, sear the pork chops on both sides. Once golden brown, put the saute pan in the oven and cook for 6-8 minutes, or until the internal temperature of the pork is 150 degrees F.
3 tablespoons butter 1 head cabbage (thinly sliced) 4 garlic cloves (crushed) 1 red onion 1/2 cup apple cider vinegar 1/4 cup brown sugar 2 cup water (adding in 1/2 cup increments) 1/4 cup parsley (chopped) salt and pepper to taste
For the Braised Red Cabbage: Meanwhile, in another saute pan, melt the butter over medium high heat and toss in the onions, garlic and cabbage. Add half a cup of water and cook until almost evaporated. Add water in half cup increments until the cabbage is cooked through. Once the liquid has cooked off, add the vinegar and sugar. Cook until the mixture is almost dry and the cabbage and onions are soft and tender. Finish with fresh parsley.
3 granny smith apples (peeled and large diced) 3 tablespoons butter 1/2 cup water 1/2 teaspoon cinnamon 1 lemon (juiced) salt to taste
For the Apple Compote: In another saute pan, melt the butter over medium high heat. Add the apples, cinnamon and season with salt and brown for 2-3 minutes, then add the water and lemon juice and cook the apples until the begin to break down into a sauce (5-6 minutes).
Serve the pork chops with the apple sauce and a side of the braised cabbage.