When the first cool evenings roll in, reach for the cast iron. These pork chops sear up beautifully, then finish in a quick apple-cider pan sauce that is sweet, tangy, and made for spooning over everything. Brunk Garlic King All Purpose Garlic Seasoning gives the chops and cabbage a savory garlic backbone without making the ingredient list fussy.

The charred cabbage picks up all those browned bits while the apples soften just enough to stay juicy. Serve it straight from the skillet with crusty bread, mashed potatoes, or a simple pile of buttered noodles.

Ingredients

  • 4 bone-in pork chops, about 1 inch thick, patted dry
  • 2 1/2 teaspoons Brunk Garlic King All Purpose Garlic Seasoning, divided
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil, divided
  • 1 small green cabbage, cut into 8 wedges with the core left intact
  • 2 crisp apples, cored and cut into thin wedges
  • 2 tablespoons unsalted butter
  • 3/4 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 6 fresh sage leaves, plus more for serving
  • Freshly cracked black pepper
  • Crusty bread or mashed potatoes, for serving

Instructions

  1. Pat the pork chops dry. Stir together 2 teaspoons of Garlic King, the smoked paprika, and a few cracks of black pepper. Season both sides of the chops and let them sit for 10 minutes while you prep the vegetables.
  2. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil, then arrange the cabbage wedges cut-side down. Cook for 3 to 4 minutes per side, turning once, until deeply browned at the edges and just tender. Transfer the cabbage to a plate.
  3. Add the remaining olive oil to the skillet. Lay in the pork chops and sear for 4 to 5 minutes on the first side, until a deep golden crust forms. Flip and cook 3 to 4 minutes more, or until the thickest part reaches 145°F. Transfer the chops to a plate and rest.
  4. Lower the heat to medium and add the butter. When it foams, add the apple wedges and sage leaves. Cook for 2 minutes, turning the apples once, until lightly browned.
  5. Pour in the apple cider and vinegar, scraping up the browned bits. Whisk in the Dijon and the remaining 1/2 teaspoon of Garlic King. Simmer for 3 to 5 minutes, until the sauce reduces enough to coat the back of a spoon.
  6. Return the cabbage and pork chops to the skillet, along with any juices from the plate. Spoon the cider sauce over the chops and warm everything for 1 minute. Finish with extra sage and serve hot.

Tips from the Brunk kitchen

Use an instant-read thermometer and pull the chops right at 145°F so they stay juicy. If your skillet is crowded, char the cabbage first and sear the pork in a second batch; that extra breathing room is what builds the good crust. No cider on hand? Use unsweetened apple juice and add an extra teaspoon of vinegar.