WEEKDAYS 1e|12c|p

Grandma Annette's Pork Chops and Apple Compote

Pork Chops Apple Compote Clinton Kelly
Clinton shares a secret family recipe!
skill level
Easy
time
30-60min
servings
6
cost
$
This tasty dish is one that Clinton grew up with and still loves. Taste it for yourself.
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ingredients
  • For the Pork Chops:
  • 6 thick cut pork chops
  • extra virgin olive oil
  • salt and black pepper to taste
  • For the Apple Compote:
  • 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 Braised Red Cabbage:
  • 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)
  • 3 tablespoons butter
  • 1/4 cup parsley (chopped)
  • salt and pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Pork Chops: Preheat the oven to 350 degrees F.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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).
  • 6
      
    Serve the pork chops with the apple sauce and a side of the braised cabbage.
 
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