Cooking at Home: Spiced Pork Chops With Braised Apple, Cabbage and Cranberries

Step 1 : Prep the vegetables and apple.

Peel and coarsely chop enough onion to measure ¾ cup.
Peel the apple, if desired; core and cut into half-inch pieces.
Cut away any core from the cabbage; thinly slice the cabbage.
Strip the parsley leaves from the stems; coarsely chop the leaves. Divide into two equal portions, one for the cabbage and one for garnish.

Step 2: Prep and brown the pork.

Pat the pork dry with a paper towel; season with salt and pepper and the spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.

Step 3: Cook the vegetables and fruit; finish the pork.

In the same pan used for the pork, if dry, add 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until starting to brown and soften, 2 to 3 minutes. Stir in the apple, season with salt and pepper, and cook until the apple is slightly softened, 1 to 2 minutes. Stir in the cabbage, cranberries, and half the parsley and cook until the cabbage starts to wilt, 1 to 2 minutes. Stir in the vegetable broth.

Add the pork and any accumulated juices, nestling the pork among the vegetables. Bring to a boil, reduce to a simmer, and cook until the broth is thickened slightly and the pork is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Step 4: Serve.
Transfer the vegetables and fruit to individual plates and top with the pork and sauce. Garnish with the remaining parsley and serve.