Braised Cabbage Stuffed Pork Chop with Green Apple Jam Recipe


1 each 12 oz. Pork Chop
3 oz. Red Cabbage
4 oz. Cider Vinegar
4 oz. Apple Juice
1 each Granny Smith Apple, Peeled & Diced
2 oz. Sweet Onion, Diced
2 oz. Port Wine
2 oz. Brown Sugar
2 oz. Whole Butter

  1. Butterfly Pork Chop to make stuffing pocket.
  2. Braise cabbage with cider vinegar and apple juice, salt & pepper to taste.
  3. When cabbage is tender, drain excess liquid and stuff into pork chop.
  4. Take apples & onions, sweat in sauté pan with 1 tsp. butter. Caramelize in pan.
  5. Deglaze pan with port wine and add brown sugar.
  6. Reduce to Jam like consistency.
  7. Fold in whole butter at end.
  8. Roast the Pork Chop at 350 for 12-14 minutes or until desired doneness.

Recipe provided by The Omni Grove Park Inn Resort & Spa.