with Chef Robert Larios
Photography by Patricia M. Larios
Look no further of you are looking for a paleo gluten-free dish. This recipe, which calls for pork chops paired with antioxidant-rich cranberries, cabbage and apple, will keep you feeling great. The recipe may seem complicated, but trust me, if you follow the steps, it will be much easier.
¡Buen provecho!
RECIPE: 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.
Ingredients
Directions
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.
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Cooking TIDBIT Strip the parsley leaf before cooking. And, if you don’t have access to a Fuji apple, |
Food Quote: “The Indians and English use [cranberries] much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce.”
– John Josselyn, while visiting New England in 1663
