Community recipe
Skillet Pork Chops with Creamy Cider Cabbage and Rye Crumbs
Juicy seared pork chops finish in a silky apple-cider cabbage sauce, then get a savory crunch of buttery rye crumbs. A cozy one-skillet dinner with bright mustard and fresh thyme to keep every bite balanced.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 10 g fresh parsleies, rinsed, dried, and finely chopped
- 100 g rye breads, torn into small crumbs
- 20 g unsalted butters
- 680 g boneless pork chops, patted dry
- 5 g kosher salt
- 1 g black pepper, ground
- 15 ml olive oils
- 500 g green cabbages, thinly sliced
- 1 yellow onion, peeled and thinly sliced
- 1 apple, cored and cut into thin wedges
- 180 ml apple cider
- 120 ml chicken broths
- 15 ml dijon mustards
- 60 ml heavy creams
- 2 g fresh thyme leaves, leaves stripped from stems
Make it
Instructions
- 01
Set up the oven and cookware
Heat the oven to 400°F (205°C). Set out a 12-inch oven-safe skillet, cutting board, chef’s knife, measuring spoons, tongs, an instant-read thermometer, and a clean plate for the seared chops. Keep the skillet on the stovetop for the next step. | Why: Getting the oven and tools ready makes the stovetop-to-oven finish smooth and safe.
- 02
Make the crunchy rye topping
Rinse 10 g fresh parsley, dry it thoroughly, and finely chop it. Tear 100 g rye bread into small crumbs. Melt 20 g unsalted butter in the skillet over medium heat; stir in the bread and toast for 5–7 minutes, stirring often, until crisp and fragrant. Take the skillet off the heat, stir in the parsley, and transfer the crumbs to a small bowl. Wipe loose crumbs from the skillet. | Why: Toasting the crumbs first gives them time to become crisp without overcooking the pork later.
- 03
Season and sear the pork chops
Pat 680 g boneless pork chops dry. Season both sides evenly with 5 g kosher salt and 1 g black pepper. Heat 15 ml olive oil in the crumb-free skillet over medium-high heat until it shimmers. Add the chops in one layer and sear for 2–3 minutes per side, until well browned but not yet cooked through; transfer them to the clean plate. | Why: Drying and seasoning the meat helps it brown deeply and taste well seasoned throughout.
- 04
Soften the cabbage and build the cider sauce
Rinse and dry 500 g green cabbage, remove any tough outer leaves, cut it into quarters, discard the core, and slice it thinly. Peel 1 yellow onion and slice it thinly. Rinse 1 apple, core it, and cut it into thin wedges. Add the cabbage, onion, and apple to the skillet; cook over medium heat for 5–7 minutes, stirring, until the cabbage begins to soften and the onion is translucent at the edges. Pour in 180 ml apple cider and 120 ml chicken broth, then stir in 15 ml Dijon mustard, scraping up the browned bits. Simmer for about 5 minutes, until the cabbage is tender but still has a little bite and the liquid is slightly reduced. | Why: The cider loosens the flavorful browned bits, while the cabbage and apple turn them into a sweet-tart, savory base.
- 05
Finish the chops and serve
Stir 60 ml heavy cream and 2 g fresh thyme leaves into the cabbage mixture. Nestle the seared chops into the skillet and spoon a little sauce over each. Transfer the skillet to the oven and bake for 6–12 minutes, checking early with the instant-read thermometer; remove the chops when the thickest part reaches 145°F (63°C). Let them rest in the skillet for 3 minutes. Taste the sauce and adjust its seasoning if needed, then serve the chops over the cabbage with the reserved rye crumbs scattered on top. | Why: A gentle oven finish cooks the chops evenly, and resting keeps them juicy while the crumbs add crisp contrast.
