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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from meat. Coat an unheated large skillet with cooking spray. Add chops and brown over medium heat, about 4 minutes on each side. Add cabbage, carrot, onion, 1 cup cider (or juice), vinegar and horseradish. Bring to boiling; reduce heat. Cover and simmer mixture for 7 to 8 minutes or until pork is done (160°F) and cabbage is crisp-tender. Add apple; cook for 2 to 3 minutes more.
Transfer the chops and vegetables to a platter, reserving the liquid in the pan; keep warm.
For gravy, stir together the remaining 1/4 cup cider (or juice), cornstarch, bouillon and pepper. Stir into liquid in pan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with the pork chops and the vegetables.