Finely chop thyme. Peel and julienne onion. Core and slice apple into ¼-inch thick slices. Julienne cabbage ¼-inch slices.
Cut potatoes in half and place in a saucepot covered with cold water and a pinch of salt. Put on stove on medium-high heat and cook 15-20 minutes until tender (reserve to be sautéed).
Season both sides of the pork chops with salt and pepper and chopped thyme. Heat a large skillet with canola oil and heat for one minute on high. Add in pork chops and cook 5-6 minutes before flipping, cook another 5-6 minutes and deglaze pan with the apple cider, cover with a lid and cook another 2-3 minutes or until the internal temperature reaches at least 145°F.
Meanwhile, heat butter on medium-high add in onions and cook 2-3 minutes stirring frequently. Then, add in cooked potatoes, season the pan with salt and pepper and cook another 3-4 minutes.
Once potatoes start to slightly brown, add in sliced apples and cook another 2-3 minutes or until apples are slightly soft. Add in cabbage and cook until wilted. Taste for salt and pepper and add more if needed. Spoon this mixture on a plate or platter and top with pork chop. Drizzle pork chops with remaining pan sauce and enjoy!
Approximate nutritional values (per serving):
Calories 680, Fat 37g, Sat. Fat 13g, Trans Fat 0g, Cholesterol 150mg, Sodium 480mg, Total Carbohydrate 37g, Fiber 7g, Sugars 14g, Protein 51g
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Egg Free, Soy Free, Gluten Free, Tree Nut Free, Peanut Free
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