As the nights get cooler, my family seems to crave pork chops, apples and cabbage. This is an easy to prepare dish that is loved by all.
2 cups instant rice, uncooked
1 pound boneless pork chops (about four 1/2″ thick chops)
1 Tablespoon oil
1 medium onion, sliced
1 large green apple, sliced
1/2 cup apple juice or water
2 Tablespoons maple syrup
2 Tablespoons dijon mustard
1 Tablespoon cider vinegar
2 Tablespoons cornstarch, potato starch or arrowroot
2 Tablespoons cold water
1/2 head shredded cabbage or a bag of cabbage coleslaw mix
Prepare uncooked rice as described on the box. You can use either water or gluten-free chicken stock to make the rice. When finished, remove from stovetop until ready to serve.
Heat oil in a large skillet. Saute the onion over medium heat for 3 minutes or until softened. Add the pork chops to the skillet and cook until brown on one side, approximately 4 minutes. Turn over the pork chop add the broth, juice, syrup, mustard and vinegar to the skillet. Stir all ingredients. Add the apples and cabbage. Cover the pan with a lid or foil and bring the liquid to a boil. Once boiling, reduce heat to low and simmer with the pan covered until pork is no longer pink in the center. This should take about 7-9 minutes.
In a small bowl, combine the cornstarch (or potato starch or arrowroot) with the cold water and stir until smooth.
Once the pork is cooked, add the cornstarch mixture and stir all ingredients. This will thicken the sauce. Stir for a few minutes until thickened. Serve over rice.