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Tangy Apple Cider Pork Chop Stew with Cabbage and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 4 bone-in pork chops
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 cloves garlic, minced
  • 4 cups shredded cabbage
  • 2 cups apple cider
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Season the pork chops with salt and pepper, then brown them on both sides for about 3 minutes per side. Remove the chops and set them aside.
  • Add the diced onion, sliced carrots, and minced garlic to the same pot. Cook for 4 minutes, stirring often, until the onion softens.
  • Stir in the shredded cabbage and cook for another 3 minutes until it begins to wilt.
  • Pour in the apple cider, chicken broth, and apple cider vinegar. Add the dried thyme along with more salt and pepper if needed. Stir to combine.
  • Return the pork chops to the pot. Bring the mixture to a simmer, then cover and cook for 20 minutes until the pork is cooked through and the carrots are tender.

Notes

Taste the broth near the end and add an extra splash of apple cider vinegar if you want more tang. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra broth to loosen the cabbage.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board