Seared Pork Shoulder with Braised Cabbage and Apples

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Pan-seared pork shoulder medallions served atop a bed of sweet and tangy braised cabbage and apples, combining savory and fruity flavors. This American-inspired pork recipe, ready in about 40 minutes, pairs green cabbage, shredded, apple, peeled and thinly sliced, yellow onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1.5 lbs pork shoulder, sliced into 1-inch medallions
• 4 cups green cabbage, shredded
• 1 large apple, peeled and thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tsp dried sage
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs pork shoulder medallions with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried sage. Sear pork medallions for 4 minutes per side until golden brown and cooked through. Remove pork and set aside, covering loosely.
2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 medium sliced yellow onion, 4 cups shredded green cabbage, and 1 large thinly sliced apple. Sauté for 6-8 minutes until cabbage softens and onions are translucent.
3. Step 3: Stir in 2 tbsp apple cider vinegar and 1 cup chicken broth, scraping browned bits from the pan. Reduce heat to medium-low and cover, cooking for 10 minutes until the cabbage and apples are tender and infused with tangy flavor.
4. Step 4: Season the braised cabbage mixture with 1/2 tsp salt and 1/2 tsp black pepper to taste. Serve pork medallions atop the cabbage and apple mixture immediately.