Pan-Fried Pork Chops with Apple-Cider Pan Sauce and Braised Cabbage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork chops pan-fried to golden perfection, served with a tangy apple-cider pan sauce and sweet braised cabbage. This american-inspired pork ready in about 45 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 bone-in pork chops evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Add pork chops to the hot skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 145°F. Remove chops and tent with foil to rest.
  3. Step 3: Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet. Stir in 1/4 cup apple cider vinegar and 1/2 cup chicken broth, scraping up browned bits from the bottom. Simmer for 3-4 minutes until sauce reduces slightly.
  4. Step 4: In a separate large saucepan, heat 1 tbsp olive oil over medium heat. Add 1 medium thinly sliced yellow onion and sauté for 5 minutes until soft.
  5. Step 5: Add 1 small thinly sliced green cabbage, 1 tbsp brown sugar, 1/2 tsp caraway seeds, and 1 minced garlic clove. Stir well and cover. Cook over low heat for 15 minutes, stirring occasionally until cabbage is tender and caramelized.
  6. Step 6: Serve pork chops drizzled with the apple-cider pan sauce alongside the braised cabbage.

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Frequently asked questions

How long does Pan-Fried Pork Chops with Apple-Cider Pan Sauce and Braised Cabbage take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Pork Chops with Apple-Cider Pan Sauce and Braised Cabbage?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Pork Chops with Apple-Cider Pan Sauce and Braised Cabbage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Chops with Apple-Cider Pan Sauce and Braised Cabbage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork Chops with Apple-Cider Pan Sauce and Braised Cabbage?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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