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32K views · 5.1K reactions | Comment RECIPE for the full recipe. Part 1 Dumpling Series: Pan-fried Pork and Cabbage Dumplings. These are homemade crispy and juicy dumplings packed with savory pork, tender cabbage, and a hint of scallion and ginger, making them perfect for snacking, sharing, or a quick satisfying meal. I added my mom’s secret ingredient Scallion Ginger-Infused Water to the dumpling filling to enhance the flavor. Let me know if you’d like the recipe! | Christian Ou
22K views · 3.5K reactions | Comment RECIPE for the full recipe. Part 1 Dumpling Series: Pan-fried Pork and Cabbage Dumplings. These are homemade crispy and juicy dumplings packed with savory pork, tender cabbage, and a hint of scallion and ginger, making them perfect for snacking, sharing, or a quick satisfying meal. I added my mom’s secret ingredient Scallion Ginger-Infused Water to the dumpling filling to enhance the flavor. Let me know if you’d like the recipe! | Christian Ou
1.6M views · 13K reactions | The brilliant trick that will change the way you cook pork tenderloin! Ingredients: pork tenderloin: 1 pc salt: 10 g (0.4 oz) black pepper: 5 g (0.2 oz) garlic powder: 5 g (0.2 oz) butter: 200 g (7.1 oz) garlic: 200 g (7.1 oz) OVER MEDIUM FIRE: 20 MIN puff pastry: 700 g (25 oz) bacon: 100 g (3.5 oz) onion: 2 pc mushrooms: 200 g (7.1 oz) salt: 10 g (0.4 oz) black pepper: 7 g (0.2 oz) cheese: 200 g (7.1 oz) eggs: 1 pc white sesame seeds: 10 g (0.4 oz) OVER MEDIUM FIRE: 20 MIN cucumbers: 2 pc red onion: 1 pc broccoli: 100 g (3.5 oz) canned corn: 200 g (7.1 oz) garlic: 2 cloves dill: 5 g (0.2 oz) lemon juice: 10 ml (0.3 fl oz) yogurt: 200 g (7.1 oz) honey: 10 g (0.4 oz) black pepper: 5 g (0.2 oz) sweet paprika: 5 g (0.2 oz) salt: 7 g (0.2 oz) chili flakes: 2 g (0.1 oz) vegetable oil: 10 ml (0.3 fl oz) | Cookrate
54K views · 313 reactions | The brilliant trick that will change the way you cook pork tenderloin! Ingredients: pork tenderloin: 1 pc salt: 10 g (0.4 oz) black pepper: 5 g (0.2 oz) garlic powder: 5 g (0.2 oz) butter: 200 g (7.1 oz) garlic: 200 g (7.1 oz) OVER MEDIUM FIRE: 20 MIN puff pastry: 700 g (25 oz) bacon: 100 g (3.5 oz) onion: 2 pc mushrooms: 200 g (7.1 oz) salt: 10 g (0.4 oz) black pepper: 7 g (0.2 oz) cheese: 200 g (7.1 oz) eggs: 1 pc white sesame seeds: 10 g (0.4 oz) OVER MEDIUM FIRE: 20 MIN cucumbers: 2 pc red onion: 1 pc broccoli: 100 g (3.5 oz) canned corn: 200 g (7.1 oz) garlic: 2 cloves dill: 5 g (0.2 oz) lemon juice: 10 ml (0.3 fl oz) yogurt: 200 g (7.1 oz) honey: 10 g (0.4 oz) black pepper: 5 g (0.2 oz) sweet paprika: 5 g (0.2 oz) salt: 7 g (0.2 oz) chili flakes: 2 g (0.1
1.3K reactions · 392 shares | **Braised Pork with Sauerkraut & Apples✨** Nothing says cozy fall vibes like this delicious braised pork with sauerkraut and apples, served over dairy-free mashed potatoes! Perfect for a Sunday dinner that’s flavorful and comforting. **Ingredients** - 3-4 lb pork loin or shoulder, bone-in - 1 lb bag of sauerkraut - 1 large apple, thinly sliced - 1 large onion, thinly sliced - 2 tbsp coconut sugar - Salt and pepper, to taste - For serving: mashed potatoes (check my recent reels for dairy-free mashed potato recipe!) **Instructions** 1. Preheat oven to 325°F. 2. In a Dutch oven or casserole dish, layer half of the onions and apples at the bottom. 3. Place pork (fat side up) on top of the onions and apples, seasoning with salt and pepper. 4. Add sauerkraut on top of the pork, pressing it down gently, and pour in any remaining sauerkraut liquid. Sprinkle coconut sugar over the sauerkraut. 5. Add the remaining onions and apples around the pork, cover with a lid or foil, and braise in the oven for 3-4 hours (about an hour per pound) until pork is tender and shred-ready. 6. Remove from the oven and increase oven temperature to 425°F. 7. Shred the pork with tongs or forks, mixing it with the onions, apples, and sauerkraut. 8. Return uncovered to the oven for 20-30 minutes, until edges are golden but still juicy. 9. Serve over mashed potatoes and enjoy! Follow for more cozy, healthy recipes! 🍽️ #BraisedPork #FallComfortFood #SundayDinner #HealthyComfortFood #CozyEats #PorkRecipe #PorkAndApples #PorkAndSauerkraut #MashedPotatoes #GlutenFree #DairyFree #FallFlavors #SlowCooked #DutchOvenCooking #HomeCookedMeal #RealFood #WholeFoodRecipes #HealthyEating #FoodieFavorites 🎥: @olivia.adriance | NUVA
175 reactions · 52 shares | **Braised Pork with Sauerkraut & Apples✨** Nothing says cozy fall vibes like this delicious braised pork with sauerkraut and apples, served over dairy-free mashed potatoes! Perfect for a Sunday dinner that’s flavorful and comforting. **Ingredients** - 3-4 lb pork loin or shoulder, bone-in - 1 lb bag of sauerkraut - 1 large apple, thinly sliced - 1 large onion, thinly sliced - 2 tbsp coconut sugar - Salt and pepper, to taste - For serving: mashed potatoes (check my recent reels for dairy-free mashed potato recipe!) **Instructions** 1. Preheat oven to 325°F. 2. In a Dutch oven or casserole dish, layer half of the onions and apples at the bottom. 3. Place pork (fat side up) on top of the onions and apples, seasoning with salt and pepper. 4. Add sauerk
2.6M views · 34K reactions | Crockpot cranberry pork tenderloin | Crockpot cranberry pork tenderloin | By Robyn Q | Alright, I've got two pork tenderloins that I'm adding to my Crockpot. I'm going to bring in my bowl. We are going to pour in two cans of whole berry cranberry sauce. I'm going to place a half a cup of brown sugar in with it and a third of a cup of chicken stock. I'm going to pour in two tablespoons of apple cider vinegar and I've got one clove of garlic that I made. I've got some cornstarch and I'm doing one heaping tablespoon of cornstarch in there. I've seasoned it up with some pepper. We can't forget the salt. Okay, I'm going to bring in my spoon. We're just going to stir that until it's all combined. Pour that right on top of those pork tenderloin. Gotta make it cover the whole thing. I'm just going to take my spoon and just spread it out making sure that it covers all of that pork tenderloin. Got my lid. We're going to place that on our Crock Pot. I'm doing this on high for two hours but you definitely could do it on low for four. Alright, our Crockpot pork tenderloin the cranberry sauce is done. Look at that. Okay, I'm going to put 'em as gracefully as I can. Oh, yeah. Nice and tender. Look how juicy that is and how tender and how hot, of course. Mm mm mm. So tender. So delicious. Gotta try this one. Yum.
26K views · 569 reactions | Crockpot cranberry pork tenderloin | Crockpot cranberry pork tenderloin | By Robyn Q | Alright, I've got two pork tenderloins that I'm adding to my Crockpot. I'm going to bring in my bowl. We are going to pour in two cans of whole berry cranberry sauce. I'm going to place a half a cup of brown sugar in with it and a third of a cup of chicken stock. I'm going to pour in two tablespoons of apple cider vinegar and I've got one clove of garlic that I made. I've got some cornstarch and I'm doing one heaping tablespoon of cornstarch in there. I've seasoned it up with some pepper. We can't forget the salt. Okay, I'm going to bring in my spoon. We're just going to stir that until it's all combined. Pour that right on top of those pork tenderloin. Gotta make it cover the
780K views · 16K reactions | Oven baked ribs are not only easy but super delicious! #bbqribs #ovenbaked #easyrecipe #homecooking #fallvibes #dinnerideas #dinner | Whatsmomcookin
12K views · 327 reactions | Oven baked ribs are not only easy but super delicious! #bbqribs #ovenbaked #easyrecipe #homecooking #fallvibes #dinnerideas #dinner | Whatsmomcookin
257K views · 4.1K reactions | You’ll love this tried and true, quick, and easy way to prepare Roasted Pork Tenderloin. RECIPE: https://natashaskitchen.com/roasted-pork-tenderloin-recipe/ | NatashasKitchen.com
60K views · 1.4K reactions | You’ll love this tried and true, quick, and easy way to prepare Roasted Pork Tenderloin. RECIPE: https://natashaskitchen.com/roasted-pork-tenderloin-recipe/ | NatashasKitchen.com
191K views · 2.9K reactions | we learned this in Texas! | we learned this in Texas! | By Kim J | Pork and beans. Good old pork and beans. Everybody's probably ate pork and beans in their lives. Of course. We've got this in a greased nine by 13 casserole dish. Mhm. Now we've got five boneless pork chops. Mm. We're going to lay them right on top of your pork and beans. Now did you wash these pork chops? Yes. Who knows? They look yeah they look clean to me. Yeah. And now you've got those day take salt and pepper and put a little salt on them Little pepper. Mmm. Okay. Now you're going to take one tablespoon of just regular mustard. Okay. I'm not sure what this is about. Found this recipe and thought well that seems simple enough seems like a good idea to me. Yeah. You're going to coat your pork chops with your mustard. Boy, don't that look good. It does look good. I'm not a big mustard fan but maybe it does some kind of something for it. Maybe somebody could tell us what the mustard does for it. Okay, we got that done. Now, we're going to take a piece of bacon. Gonna lay it right here on our pork chops. I like that. I love a good piece of bacon. Oh, yes. Mm mm mm. Okay. Well, I guess we have one extra. We guess you'll eat that. I'll eat that one. Yep. Okay. Well, if not, any of the dogs. Hey, mom. Okay. Then in a bowl I've got a half a cup of brown sugar. Mhm. And I'm going to put a half a cup of ketchup. Okay. In there with that. And we're going to mix that together. Looks like we're making some sort of sauce here. Yes. That's on top are That bacon's good. You can't go wrong with bacon. You can, you really can't. Man, I know sausage but I like my bacon. Alright, what do we do next? Now, we're going to take our this and kind of pour it over. Our pork chops. Hm. You know a lot of people make baked beans where they add brown sugar or ketchup. Yep. So maybe that you could probably put another can of beans in here. Mhm. But I only have one can so. That's okay. Some people might not have two cans you know. Yeah we're just using what we got. Mhm. Don't look too scrumptious but I hope it's going to taste scrumptious. It doesn't look great but honestly I I don't think you can go wrong with any of the ingredients here. No. Now you're going to take this and you're going to bake it at 325 for 45 minutes to an hour. Okay. Alright, let's see this thing. Oh, wow. Kinda looks like meatloaf. It kind of, you know, in the topping we did, it's kind of like meatloaf. Yeah. Alright, let's cut into this. See if it's tender. It looks pretty good though. Yes, it does. Let's see. Maybe right here with this bacon. Oh, it is tender. Oh, yeah. Look at that. I smell that mustard. Here. Come in off a piece of that. I'm going to try and bite it. That does smell good. Here, wait a minute. Let's get you a little beans. Get a little bean on there. Alright here. Yep. Let me have this. You care if I borrow this? No. Mm mm. Okay. The beans are delicious. But maybe need one more candies. Two cans of beans. Probably two cans of baked beans. Instead of one. I don't know about that mustard. The mustard's good though. Is it? Okay. That's really good.
32K views · 864 reactions | we learned this in Texas! | we learned this in Texas! | By Kim J | Pork and beans. Good old pork and beans. Everybody's probably ate pork and beans in their lives. Of course. We've got this in a greased nine by 13 casserole dish. Mhm. Now we've got five boneless pork chops. Mm. We're going to lay them right on top of your pork and beans. Now did you wash these pork chops? Yes. Who knows? They look yeah they look clean to me. Yeah. And now you've got those day take salt and pepper and put a little salt on them Little pepper. Mmm. Okay. Now you're going to take one tablespoon of just regular mustard. Okay. I'm not sure what this is about. Found this recipe and thought well that seems simple enough seems like a good idea to me. Yeah. You're going to coat your pork
1.3M views · 27K reactions | Easy pork chop hack for a quick dinner | Easy pork chop hack for a quick dinner Paul’s got a simple trick to elevate your pork chops with this easy dinner hack! Topped with sour cream, green... | By Paul S Show | Okay today I've got a very quick and easy dinner for you. You're going to love it. I know I do. Okay? We're just doing some pork chops here y'all. Okay now these pork chops I love the thin ones. Why? Well they cook so much faster. Right? And then I don't know. They're they're tender. They're they're they're they're juicy. They're delicious. Okay? So we got those right there. Okay. Now we're just going to put a little bit of pepper. Okay before we get started here, a little bit of pepper, little bit of salt. There you go. Okay, get some seasoning on there. Now, I'm sure if you knew this was coming. We're just going to put a dollop on here, okay? I love to squeeze only because well, just makes it easier. At least for me it does. And I also don't have to dirty up a spoon. Even though, well, let's be honest here. I'm about ready to do that. Now then, we're just going to there you go. Just all over. Okay? Take your time. This is a very very simple recipe. It won't take any time at all and you can just do I mean you know there's a few more steps here but it's just so easy come on I'm not left handed alright how many of y'all out there left handed because I can't I can't do anything with my left hand there you go look at that oh that's delicious y'all look at that there huh alright now I'm going to put some green onions here why well I love green onions and and two well done it look pretty Uh green onions just makes everything look pretty. I don't know. So put some on there. Okay just like that. And then real take a look. I got some French fried onions here y'all. Okay. I'm just going to take them. I'm just going to put them on top here. Okay? Take them and put them on top. There you go. Just like that. You know what? It's only six-ounce bag. I'm just going to put em all over. Take the whole thing and just put em everywhere. Okay. Now, we're going to stick this in the oven. Okay, at 350 for about maybe thirty, thirty-five, 40 minutes. I'll let you know. Somebody's really into these pork chops. Hello, mister Hobbs. Oh my goodness. He knows. Is he going to get some? I don't know. Come on over here and take a look you guys. This is amazing. Doesn't that look delicious? Hmm I'm going to pull one out right here. Okay. I'm going to put it on our plate. Right there. Oh my. Take a look at that y'all. That looks amazing. I'm going to go right here. I can't wait to jump in here. Come on over here with me. I'm just going to pull it over. Let's jump into this. We got all those onions on top. So let's see here. Let let let's cut. See what we got here. Hm? Take a look at that there. Oh my goodness. That looks delicious. Come on up here with me. Hm? I've been I had lunch today so I've been waiting for this one. See? Take a look at there on the bottom. Looks all nice and done there. Looks good. That's sour cream. Hang on y'all. I didn't expect it to do that. This is delicious.
1.1M views · 23K reactions | Easy pork chop hack for a quick dinner | Easy pork chop hack for a quick dinner Paul’s got a simple trick to elevate your pork chops with this easy dinner hack! Topped with sour cream, green... | By Paul S Show | Okay today I've got a very quick and easy dinner for you. You're going to love it. I know I do. Okay? We're just doing some pork chops here y'all. Okay now these pork chops I love the thin ones. Why? Well they cook so much faster. Right? And then I don't know. They're they're tender. They're they're they're they're juicy. They're delicious. Okay? So we got those right there. Okay. Now we're just going to put a little bit of pepper. Okay before we get started here, a little bit of pepper, little bit of salt. There you go. Okay, get some seasoning on th
439K views · 23K reactions | This is one of those recipes that’s perfect for any night of the week. Quick enough for a weeknight, but also ‘fancy’ enough for company. Plus it’s such a simple recipe - too easy not to try I say 😋 Hope you love it! Chris x BROWN SUGAR GLAZED PORK CHOPS | Serves 4 INGREDIENTS 75g / 1/3 cup Light Brown Sugar 2 tbsp EACH: Light Soy Sauce, Water 1.5 tbsp Apple Cider Vinegar 1 tsp EACH: Dijon Mustard, Worcestershire Sauce 4x 5oz/150g boneless Pork Loin Chops, brought close to room temp* 1/2 tsp EACH: Smoked Paprika, Garlic Powder, Salt 1/4 tsp Black Pepper 3 tbsp / 45g Unsalted Butter drizzle of Olive Oil METHOD 1️⃣In a small mixing bowl whisk together brown sugar, soy sauce, water, apple cider vinegar, Dijon mustard and Worcestershire sauce. Place to one side.
2️⃣Coat the pork chops in salt, smoked paprika, garlic powder and black pepper.
3️⃣Add a drizzle of oil to a large pan over medium-high heat. Once hot, add in the pork chops and fry both sides for around 3 minutes, or until they’ve built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a few mins until deep golden with the fat rendered down. Rest the chops to one side and lower the heat to medium. 4️⃣Melt in the butter, then give the sauce a quick whisk and pour it in. Stir and simmer for 4-5mins, or until it thickens to a thin caramel consistency. Pour in the resting juices from the pork and simmer for a further 30 seconds to re-thicken, then add the pork chops in. 5️⃣Coat in the glaze then serve up with more glaze drizzled on top. Enjoy! *Cooking time is dependent on how thick the chops are. In general, they probably don’t need as long as you think. They’ll carry on cooking slightly as the rest and when added back to the pan. For reference, the safe internal temp for pork is 63C/145F (blush of pink). | Chris Collins
297K views · 11K reactions | This is one of those recipes that’s perfect for any night of the week. Quick enough for a weeknight, but also ‘fancy’ enough for company. Plus it’s such a simple recipe - too easy not to try I say 😋 Hope you love it! Chris x BROWN SUGAR GLAZED PORK CHOPS | Serves 4 INGREDIENTS 75g / 1/3 cup Light Brown Sugar 2 tbsp EACH: Light Soy Sauce, Water 1.5 tbsp Apple Cider Vinegar 1 tsp EACH: Dijon Mustard, Worcestershire Sauce 4x 5oz/150g boneless Pork Loin Chops, brought close to room temp* 1/2 tsp EACH: Smoked Paprika, Garlic Powder, Salt 1/4 tsp Black Pepper 3 tbsp / 45g Unsalted Butter drizzle of Olive Oil METHOD 1️⃣In a small mixing bowl whisk together brown sugar, soy sauce, water, apple cider vinegar, Dijon mustard and Worcestershire sauce. Place to one si
Pork Chops with Cabbage and Apples | *PORK CHOPS & CABBAGE & APPLES* - PRINT the recipe: https://www.wyseguide.com/pork-chops-with-cabbage-and-apples/ I’m using fall cabbage and apples for... | By Wyse Guide | Well, hello. As we lean into those fall dishes that you can come in and make on a weeknight, make on a weekend, I love to use things that can be both occasion when you're having people over or just anytime for your family. So, this is all about the wonderful flavors of cabbage with apples and roasted pork chops all together in one skillet which is what I love. So, we're going to start with the pork chops. I have some bone-in pork chops 'cuz I think that bone adds more flavor. I think it helps retain better moisture in the pork chops but I always like to add a good dry rub to 'em first which a dry rub is really just salt with some spices that's going to help really intensify the wonderful already occurring juices in the pork but help them retain better so I'm going to start with the base which is salt. So, a dry rub really is mostly about the salt. That's what's really making the dry rub and you want to use a lot of salt because this is where you actually are putting that salt to mix with the meat, pull out the juices, kind of selineate all those juices and go back in so it really to that salt, I'm going to add some garlic powder. So, this is kind of take on a classic rub that my mom always uses on a pork roast. You know, we always had pork growing up a lot of times and this is kind of something she would do and it's delicious. After the onion powder, I added some garlic powder. So, garlic powder and onion powder which I like to use powders here because they really work in with the salt well, you know, have pieces. Then, a little bit of allspice. Now, allspice can go way too far too quickly. So, we're not doing a lot but it really pulls in those fall spice works really well with pork. Let alone the cabbage and the apples. It's delicious. We're going to add some black pepper. I like to use freshly ground. You don't have to. If you have it ground, don't worry about it. I'm going to put that in and I'm just going to mix it all up so you have the salt, you have those spices which sometimes that garlic and onion powder, you really need to make sure it works in there 'cuz it can kind of get clumpy. Even though I try all the tricks, keep it upside down, it still can get clumpy. So, already, I'm getting the smells of all that. So, now, what we're going to do is we're going to take these pork chops and we're just to cover em with this perfect rub which is pretty much just a great brine so brining originally would have been more used with water you would put a lot of salt into water and then submerge your meat sometimes people do that you know with their turkeys at Thanksgiving the thing is that can be a mess it's kind of annoying seems like a waste this is a great way to get it directly on the meat and you don't have to go to all that work so I'm making sure to sprinkle it all over it looks generous it is generous and believe me, it's totally worth it. So, I'm going to then flip 'em all over and make sure I do both sides. That's the important thing here. You want to really make sure you're getting this all over on the meat because that's what's really going to help. Make sure that you're getting it well seasoned, going to get all that moisture on it and that's what you want because pork chops can tend if you don't know how to work with them, you could get them to be dry which that's no fun. I think they can be a really great meat when you work with them correctly. Kinda just like a chicken where when it's worked correctly, it picks up flavors meat but it also has its own flavor that's really good. So, you want to start with a good quality one. So, once you have it on all both sides, I sometimes will kind of even go on to the sides. These do have a little bit thicker cut. So, if I can, I will make sure. What I like about pork it is, it doesn't have a lot of fat in it so you don't have those big ribbons of fat or big pieces of fat. If you do, you can kind of just slice some of them off and then, what I'm going to do is put this back in the fridge for it can be one to two hours. It doesn't need to be a long time because This isn't like a big cut of beef that can take longer. Instead, this is going to go pretty quickly. If it sits on too long, it can tenderize it too much. So, I'm going to wash my hands. We're going to put this in the fridge. When it's ready, we're going to move on. These are dry brined in the fridge and how you know is they get tacky you can kind of see the tops of them get kind of wet and pasty looking that's exactly what you want that means the salt pulled out the juices of the pork worked with it went back in and it's really seasoning flavor in it so now we're going to take them over and we're going to brown them on both sides not fully cook them but just give them a nice crust just like that good golden crust that you want so I have my skillet I'm just using a cast iron skillet and it's all going to be made in here and we're going to start by searing them on both sides so I've bit of oil and you get that nice good sear right from the beginning. When they release from the bottom, I'll know it's time to turn them and we'll get them on both sides and then move on. As they get kind of some nice golden brown on both sides which you just want to get that nice kind of crust beginning on them and it also going to leave some of that great flavor in the pan which thankfully we're doing all this in one pan so I'm going to leave all that in there it has the residual oil it has all those spices we're going to add some onions just some sliced kind of onion I like to kind of keep it in bigger slices because I want it to really hold up it's going to go really well then with everything else we're doing here so we're going to put in the onion we're going to let it slowly start sauteing let it get a little bit color but not too much and whenever I start getting my onion going, I always put, make sure to put a little bit of salt on it. It's going to help it break down quicker but it also is just seasoning as we go. So, we're going to let that sit with all those oils and juices and flavors. While that's sauteing, we're going to get the cabbage ready. So, I'm starting with a beautiful red cabbage from the garden and you always have to take a few of those outer leaves off whether you grow it, buy it, whatever it is and they're just kind of a little tough on the outside usually. Kinda can sometimes have dirt. I've washed it but I want to just cut this in half. We're going to use half for this and cabbage can tend to be pretty tight if it's growing well. So, it can take a little bit to get through it but look at that beautiful head of cabbage. Now, you can use a green cabbage. Flavor wise, you're going to get the same. What I like is the red just kind of add that more autumnal, I think feel to it and I just like that. It also, of course, it's good to have different color that you're eating because that gives you different nutrients and different things too. So, I again cut it in half and get kind of quarters out of it and I'm going to slice these quarters. Now, I like to hand slice them because I like it to have kind of a good good grit to it or a good texture to it. So, I don't want to do it so fine that I'm going to use a cabbage shredder. Instead, you can see I'm getting these nice pieces out of it and that's what I want. I don't like to be so fine that it's going to just kind of melt into what we're having. You want to kind of keep that cabbage and really keep that texture once everything's going. So I'm going to finish slicing this up. We'll eventually add it to the onions as they cook down and it's going to all come together. As these cook down, you can see they really start picking up some of those flavors in the browning from the pork chops. So, I'm going to kind of deglaze it a little bit and add some apple cider vinegar. So, we're getting already the beginnings of that appley note and you can see how it pulls up those juices and those drippings we want. I'm going to add a little bit of mustard. Dijon mustard add kind of that good funkiness, that tagginess and I think it just really adds something kind of to 'em and I just want to get that kind of work in there a little bit. Kinda get pushed around. Look at all that beautiful almost like a little bit of a pan sauce. We're going to add just a little bit more of ground cinnamon. I mean, actually, it's allspice. That's what I meant but it gives you those fall notes and it also works with cabbage really well. We have some in the pork already. So, it kind of just ups it already and then, a little bit of black pepper and then, I'm going to add in all that cabbage that we shredded. So, at first, it looks like a lot but what does cabbage do? It really breaks down and it really cooks down. So, you want to get it in there so it can start kind of working down. That sauce will help it cook down. We're going to get it to start softening. We're going to get our apples chopped up. We'll add them. We'll put everything together. It's going to be a one skillet meal. I'm chopping up some golden delicious apples and so we're doing this whole play of kind of if you've ever had applesauce or stewed apples and pork chops or sauerkraut and pork chops. This is kind of a fresh take on that. I know some people don't like sauerkraut but cooked cabbage, I feel like can be a lot more universal. It can be a lot more things that people enjoy and especially with a great apple in it too. You're going to get that crunch and the sweetness of the apple. I think it's going to play well with the tanginess. I just love it together. So, we have our apples. You can see that the cabbage has already starting to soften. It's really starting to cook down and before I add the pork chops back, I like to put my apples in and let just begin to soften too. So, I'm going to give them a couple of minutes. Then, we'll just put the pork chops on top. We'll put it all into the oven to finish up and we'll be good to go. You can see that the cabbage keeps cooking down. The apples are just beginning maybe to get a little bit of softness to them which I like. Look how they are. It's such a festive fall dish which I, yeah, weeknights can be festive. So, we're going to add these pork chops back just on top. So, the pork chops we brown but they're not at all done cooking. So, we need to put 'em on top so they actually get, you know, cook throughout in the middle and one, don't want to overcook 'em and that's why we precooked the cabbage and the apples. So, we set 'em on top. We put all this now into our let them finish cooking. The cabbage will kind of braze with the apples. It's going to be good and it's going to be a great meal. That's what I love about it. So just remember your cast iron handle is going to be just as hot. So put it right into the hot pan. It'll be done. So, I took this out a few minutes ago. Anytime you do a meat, it's good to take it out about 5° under what you wanted to get to and then, let it rest for like 10 minutes at least so it can kind of that residual heat will continue to cook it, bring it up to the correct temperature and then, it kind of cools down and kind of slowly let the juices redistribute so you don't just get it all overcooked. So, I'm going to set one of those over there. Grab a few of these right here and put 'em on my plate. This is what I love. It's all together. Look how beautiful it is. It's so seasonal and you get kind of that gorgeous pan sauce or almost like a braising liquid with it. I love that. So, you could serve the pork chop whole. I like to slice them off when I'm going to eat it. I think it's just easier especially when you have it with the bone but look at that beautiful. Look at that pork. It's so beautiful and you get those beautiful pieces and there's a lot of good moisture to it which is what you want. You want it to have all that good not get dry and you can put obviously more on there but this is just for me because I want to taste it. This is the best part. You can pull it out for your family. If you're having people over though, it is so festive, so cozy, and actually really delicious. I'm going to take a little bit. I like to have it together if I can. So, you get some of that beautiful cabbage. I want a piece of that, the pork. It's still hot. Mm. Okay, well-seasoned pork that is dry brined will blow your mind because it is good pork. You actually get this pork flavor along with those spices and that rub we put on it and look how juicy it is. It is not dry meat. I hate when someone kills the meat again in the oven. You don't need to do that and when you put it with this kind of like slight spice on the cabbage and the apple and you get that tanginess of the apple and the sweetness and so good and it's exactly what you want in the fall because it pulls together for a great dish. It's not sauerkraut. It is this beautiful cooked cabbage, those tiny sweet apples along with the pork. It's a great dish and it marries together. So, share this around. Why? Yeah, it helps me but it helps everyone see. Great food at home. It's easy to make in season. Great things whether you get it from a farmer's market for your produce from your garden, from a friend, from the grocery store. It's delicious, it's nutritious, and it's how we should all eat. So, share it around. Try this out. Check my website Wyse Guide. com for this recipe. All my other recipes, they can be printed off and it's where I'm at. So, until then, I hope you try some great food 'cuz that's guys, that's the point. Try some good food.
Pork Chops with Cabbage and Apples | *PORK CHOPS & CABBAGE & APPLES* - PRINT the recipe: https://www.wyseguide.com/pork-chops-with-cabbage-and-apples/ I’m using fall cabbage and apples for... | By Wyse Guide | Well, hello. As we lean into those fall dishes that you can come in and make on a weeknight, make on a weekend, I love to use things that can be both occasion when you're having people over or just anytime for your family. So, this is all about the wonderful flavors of cabbage with apples and roasted pork chops all together in one skillet which is what I love. So, we're going to start with the pork chops. I have some bone-in pork chops 'cuz I think that bone adds more flavor. I think it helps retain better moisture in the pork chops but I always like to add a good dry rub to 'em fir
401K views · 4.3K reactions | This is one of those recipes that’s perfect for any night of the week. Quick enough for a weeknight, but also ‘fancy’ enough for company. Plus it’s such a simple recipe - too easy not to try I say 😋 Hope you love it! Chris x (recipe in comments) | Don't Go Bacon My Heart
50K views · 642 reactions | This is one of those recipes that’s perfect for any night of the week. Quick enough for a weeknight, but also ‘fancy’ enough for company. Plus it’s such a simple recipe - too easy not to try I say 😋 Hope you love it! Chris x (recipe in comments) | Don't Go Bacon My Heart | Don't Go Bacon My Heart · Original audio