Recipe: Cinnamon Paprika Pork Chops with Cider-Ginger Cabbage

This meal takes about 35 minutes, start to finish: a good weeknight option.  Satisfying enough for my husband, light enough for me.

Cider-Ginger Cabbage

1 Tbs. unsalted butter

2 Tbs. fresh ginger, peeled and minced*

2 Tbs. apple cider (if you are out of cider, use white wine or chicken stock, something to add a rich flavor)

1 medium onion, thinly sliced

½ head of red cabbage (any kind of cabbage is fine in a pinch) quarterqed, cored and thinly sliced

2 carrots or 1 large apple, thinly sliced (I ran out of apples for this run and used carrots, which worked surprisingly well)  I use a peeler to get really thin slices.

2 Tbs. cider vinegar

dash of clove

1 tsp cinnamon

salt and pepper to taste

Left: peeled ginger, cut into pieces for freezing Right: Coring the Cabbage

*Tip for fresh ginger root: peel it and cut it into 1-inch pieces.  Wrap the pieces in foil and freeze them.  Ginger keeps for about 3-4 months in the freezer without losing its flavor.

1. Heat a lidded skillet or saucepan over medium heat.  Add the butter.  Once the butter has melted, add the ginger.  Sauté until fragrant: about 1 to 2 minutes.

Steps 1 and 3

2. Add the onion, cook until soft: about 3 to 5 minutes, stirring occasionally.

3. Deglaze the pan by adding the apple cider and stirring.  Lower the heat slightly and add the cabbage and apple (or carrot, as shown in the pictures).

4. Add vinegar, clove, cinnamon, salt and pepper.  Stir to combine.  Cover with lid, checking and stirring occasionally.  The cabbage should take about 15-20 minutes, however, the longer you leave it cooking, the more the flavors will develop.

Cinnamon Paprika Pork Chops

1 ½ lbs. lean, boneless pork chops

olive oil

1 Tbs. salt

1 tsp. paprika

1 tsp. cinnamon

½ tsp. pepper

dash of clove

dash of ginger

Left: cooking the pork chops Right: the cabbage cooking down

1. Heat a grill pan or skillet over high heat.  Remove the pork chops from the fridge.  You want to take the chill off the meat so it doesn’t get tough in the pan.  I would go for at least 10 minutes on the counter.

2. To create the rub, combine the salt, paprika, cinnamon, pepper, clove and ginger in a small bowl.

3. Dry the pork chops by patting them with a paper towel.  Season one side with the spice rub.

4. Brush or drizzle the pan with olive oil.  Put the pork chops on the grill, seasoned side down.  Season the other side.

5. Cook 8 minutes on one side.  Flip and cook another 5 minutes. You may need more time if the chop is really thick.  Sometimes you just need to cut into the pork chop to see if it is cooked all the way through.

Voila!

Plate the pork chops and add the cabbage.  Normally, I try to make my own applesauce, but hey, it was a weeknight and Trader Joe’s makes a mean jar of applesauce.

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