Are you sick of apples yet? Hmmm. Sorry, not sorry, if you are. I'm still in full-on fall mode, where apples reign supreme.
After our apple picking adventure, we had more apples than we could reasonably snack on. My favorite way to cook apples is in some kind of delicious dessert. But since my husband's sweet tooth is not nearly as large as mine, it means that I would end up eating all of said delicious dessert. Enter the quest for savory.
I loved watching old episodes of the Brady Bunch when I was growing up. Does anyone else remember the episode where Peter tries out a Humphrey Bogart voice? They're having pork chops and applesauce for dinner, and the way he says it still cracks me up. For whatever reason, that scene has stuck in my head over the years, and pork chops and applesauce will forever be linked. Pork and apples are a classic combination, for sure.
I was looking for something that included vegetables, though, so I wanted to think outside the box a little more. I looked in the fridge to find a head of red cabbage that I had already chopped up, which sounded like inspiration to me. Pork and cabbage are another classic combination. Plus, cabbage is cheap and one head goes a LONG way. Winning!
I found a recipe on Eating Well, which is a favorite online resource. When I saw apples, red cabbage and pork, it seemed to fit the bill. Bonus feature, it didn't require much from the grocery store. Of course, upon returning home, I realized that I didn't have any bread crumbs, let alone the panko crumbs (and they are so much better!). I decided to take the pork chops down a notch and to simply broil them. I combined honey, mustard, yogurt and a little apple cider vinegar to make a dipping sauce for the meat, instead of breading it.
Spoiler alert, the whole thing was delicious. But the side dish stole the show for me. Adding just a little bit of maple syrup and apple cider vinegar to the cabbage made a huge difference. This stuff is totally addictive. I know. I just said that cabbage was addictive. Pick your jaw off the floor. You'll need it to enjoy this meal.
I followed the recipe for the maple-spiced apples and cabbage almost exactly. Again, pick up your jaw. The only thing that I changed was that I thinly sliced the apples instead of chopping them. I liked having all of the ingredients cut the same way. But to each her own.
We enjoyed this with the pork chops, but it would be great with a pork tenderloin, either on the grill or in the oven. It would make a nice slaw on a turkey or chicken sandwich with some brown mustard. It is also great with just a fork.