Pork Chops with Beer, Cabbage & Apples 

4 center-cut pork chops, about 1-1/2 inches thick
Salt and freshly ground black pepper
3 Tbs. vegetable oil
1 small red onion, thinly sliced
1 Tbs. Dijon-style mustard
1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
2 tart apples, peeled, cored, and cut into 1/2-inch slices
1 cup beer or ale
2 sprigs fresh thyme or 1/2 tsp. dried
1/2 cup homemade or low-salt canned chicken stock
Season the chops on both sides with salt and pepper.

Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside.

Put the onion in the pan and cook, stirring, until softened, about 5 min. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 min. to intensify the flavors.

Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through, about 15 min. Season to taste. Arrange the chops on plates and top with the cabbage.

Serves four.

—Larry Forgione is the chef/owner of An American Place and The Grill Room in New York City, as well as The Beekman Tavern at The Beekman Arms in Rhinebeck, New York.

From Fine Cooking #25, p. 90.
Photo: Mark Thomas.