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Pork, Cabbage and Apple Skillet

We are big fans of casseroles and one-pot dishes here at the Sushi Bar.  Well, at least Beloved and I are; The Young One would rather have chicken wings.  Although, it should be noted that when I made this, the kid actually ate cabbage.

Yes, I will accept any and all laurels you wish to bestow.

Seriously, though, I think that says a lot about just how tasty this particular dish is.  Really – it’s cabbage with apples, onion, bacon and pork loin.  How could it not be delicious?

It’s also pretty simple, as one-dish recipes go, especially a one-dish recipe that includes pork loin roast, a pretty lean cut that is easy to overcook and dry out.  This method, which has the pork cut into bite-sized pieces and browned in bacon fat then added back to the dish at the end, results in meat that is tender and juicy, and marvelously complimented by the cabbage, apples and caraway.

The small amount of coconut sugar in the recipe is completely optional – my apples were exceptionally tart and I was worried that the addition of the cider vinegar, which gives the dish some much needed acidity, made the dish too sharp for my picky son’s palate.  Feel free to leave it out; if you do, this is Whole30 compliant.  I’m also tagging this as “kid-friendly” because – hey, The Young One ate it.

I’m still patting myself on the back.

Pork, Cabbage and Apple Skillet

5.0 from 1 reviews
Pork, Cabbage and Apple Skillet
 
Serves: 6
Ingredients
  • 2 pounds pork loin, trimmed of fat, cut into 1/2-inch pieces
  • 4 ounces bacon, chopped
  • 1 medium onion, thinly sliced
  • 2 medium tart apples, peeled and thinly sliced
  • 1 medium cabbage, thinly sliced
  • 3 tablespoons ghee or clarified butter
  • 1/4 cup apple cider vinegar
  • 1 1/2 teaspoons kosher sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons caraway seeds
  • 1 tablespoon coconut sugar (optional)
Instructions
  1. Cook the bacon over medium heat in a large skillet or Dutch oven until crisp. Remove with a slotted spoon and transfer to paper towels to drain.
  2. Increase the heat to medium high. Lightly sprinkle the pork with salt and pepper and add to the bacon fat in the pan. Cook, stirring frequently, until lightly browned on the outside, but still pink in the center, about 5 minutes. Remove the pork from the pan with a slotted spoon; cover and set aside.
  3. Add the ghee, cabbage, onion, apple, reserved bacon, salt, pepper, caraway seeds, vinegar and coconut sugar, if using, to the pan. Toss to combine and cook, stirring occasionally, until the cabbage is almost completely wilted, about 7 to 10 minutes. Reduce the heat to medium and continue cooking, stirring frequently, until the cabbage is beginning to brown and caramelize, another 10 to 15 minutes.
  4. Return the pork, along with any accumulated pan juices, to the skillet and toss with the cabbage mixture. Continue cooking until the pork is cooked through, another 5 to 7 minutes.
  5. Taste and adjust seasoning, if needed, and serve.
  6. Nutrition (per serving): 405 calories, 19.8g total fat, 127.9mg cholesterol, 730.9mg sodium, 966.4mg potassium, 17.8g carbohydrates, 4.9g fiber, 11.2g sugar, 38.5g protein


10 comments

Lisa says:

This sounds fantastic. The older I get, the more I like pork. Why is that, we wonder?

Jan says:

I’ve always loved pork, but I think you’re right – I love it even more the older I get. I’m not entirely sure why, but this particular dish is absolutely delicious. Must be my German heritage.

Michele says:

We are big fans of one-pot dishes also.

Jan says:

Michele, this is just lovely without the bacon and pork loin. I loves me some cabbage with apples and onion.

Be says:

Next thing you know, you’ll be eating sauerkraut.

Oh, this made me hungry ….!

Kathi says:

Is this the same cut of pork that I call tenderloin or is it different? Thanks.

Jan says:

No, pork loin is different from the tenderloin, although they come from the same area of the pig. The tenderloin is the filet mignon of pork; the loin is where boneless loin pork chops come from.

Kara says:

Are the caraway seeds really important to the taste of this recipe?

Jan says:

I love caraway with cabbage and apples, so I’d say yes. But if you can’t stand it, I don’t think the dish would be horrible without it. In fact, it will probably be just fine.

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