Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pork with apples, cabbage, and fennel. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pork with Apples, Cabbage, and Fennel is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Pork with Apples, Cabbage, and Fennel is something which I have loved my entire life. They’re nice and they look wonderful.
Add pork, nestling it into vegetables. Remove from the oven and flip the chops, and add the apples to the pan. Spread in an even layer on the prepared baking sheet. Season the pork chops on both sides with the salt and pepper.
To get started with this recipe, we have to prepare a few components. You can cook pork with apples, cabbage, and fennel using 13 ingredients and 0 steps. Here is how you cook that.
The ingredients needed to make Pork with Apples, Cabbage, and Fennel:
- Get Apple Juice, place 1/3 cup aside
- Get Balsamic Vinegar
- Take Caraway Seeds
- Get Dried Thyme
- Make ready boneless Pork chops (4-6 ounces each)
- Get Salt
- Prepare Black Pepper
- Take Vegetable Oil
- Make ready Sliced Green Cabbage
- Get medium Fennel Bulb
- Take small Onion cut into 1/4 rings
- Take large Apple, thinly sliced. I used Golden Crisp
- Prepare Cornstarch
In the same skillet, melt the butter. Brush evenly over pork, fennel, and apples. Slice and top with fennel fronds. Nutrition Facts In a large sauté pan, melt the butter over medium heat.
Steps to make Pork with Apples, Cabbage, and Fennel:
Slice and top with fennel fronds. Nutrition Facts In a large sauté pan, melt the butter over medium heat. Throw in the cabbage and toss to coat, then add the fennel seeds and paprika. Pour in the broth and vinegar. Pork Chops with Cabbage Apple and Fennel and Mashed Potatoes with Cheddar Bacon and Chives This video is unavailable because we were unable to load a message from our sponsors.
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