Ready In:

Less Than an Hour!

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Pork Chops with Apple Balsamic Glaze, Sautéed Cabbage & Roasted Yams


Pork Chops

  • 4 Pork Chops (on the thicker side with a good trim of fat)
  • 1 medium Onion, chopped
  • 2 Small Apples, cored and chopped into  medium cubes
  • 6 dried Figs (chopped)
  • ¼ cup Balsamic Vinegar
  • 2 Tbsp Honey
  • ½ Tsp Cinnamon
  • ½ Tsp Nutmeg
  • 2 Tbsp Butter

Sautéed Cabbage

  • 1 medium Cabbage, shredded
  • 1 – 2 Tbsp Butter to sauté
  • ½ Tsp Salt
  • Pepper to taste
  • ¼ Cup Apple Cider Vinegar (optional)

    Garlic Roasted Yams

    • 3 medium Yams cut into smallish cubes
    • 1 Onion, chopped
    • Generous drizzle of Olive Oil
    • 1 – 2 Garlic Cloves (finely chopped)
    • Salt & Pepper

    Step by Step Instructions

    Step 1 – Yam Yum!

    Set oven to 350° Place chopped yams and onions into a large bowl. Pour in a healthy drizzle of Olive Oil. Add Salt, Pepper, and Garlic – mix well, until yams and onions are well coated, then spread yams and onions on a parchment lined baking sheet. Distribute them evenly over the pan in a single layer. Place pan into oven and roast for 35 minutes.

    Step 2 – Chops & Glaze

    Melt butter in heavy skillet over medium-high heat. Brown pork chops on one side until nicely seared – for about 5 minutes. Remove from pan and set aside.

    Apple Balsamic Glaze:

    Add a little more butter to the same pan you used to sear the pork chops and sauté onions and apples (and figs if you opt to include them in this creation!) over medium-high heat for about a minute, then add the Balsamic and stir as it reduces a bit (by about half), Add Honey, Cinnamon, and Nutmeg and mix well. Next, nest the pork chops, browned side up, into the apple-balsamic mixture, and place into the oven beside the pan of yams about 10 minutes before the yams are set to be finished.

    >> Don’t overcook the chops or they will be dry. Cooking time for the chops will vary depending on the thickness and size, so use a meat thermometer to be sure that they have reached an internal temperature of 145° F

     Step 3 – Cabbage & the Finish!

    Once you pop the chops into the oven, it’s time to start the cabbage. Melt butter over medium-high heat and sauté the shredded cabbage. Add salt and pepper and sauté until cabbage is soft. At this point you can add Apple Cider Vinegar which will lend a tart flavor in contrast with the salt and butter. Vinegar is optional. Leave it out if you would prefer salty-buttery to salty-sour. Once the cabbage is sautéed to your liking, turn off the heat and cover and keep warm.

    The yams and pork chops should be done by now, but check the internal temperature of the chops to be sure.  Turn off the oven. Leave the yams in the oven to stay warm but remove the pork chop pan from the oven. Plate the chops, cover with tin foil, and let them rest for 5 minutes. Time to adjust the flavors in the glaze, if necessary.  Taste the glaze in the pork chop pan and see if it requires a touch more salt & pepper, or if it needs to be sweetened up a little with more honey and make adjustments to taste. If it’s not saucy enough, add a tablespoon of butter and stir it into the glaze.

    When everything is to your satisfaction, plate the yams and cabbage, and place a pork chop along side. Use a large spoon to top the pork chops with apples, figs, and glaze.

    Congrats! You just made a delicious gourmet dinner in less than an hour! Now sit down and enjoy!

    Did You Make This??? Please hit the love button (on the left!) and also let us know how it turned out!


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