Pork Chops with Sweet-and-Sour Cabbage and Apples

Pork Chops with Sweet-and-Sour Cabbage and Apples
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serves 4
2 tablespoons unsalted butter
3 medium-sized, tart apples, cored, peeled, and sliced into wedges
1 head of green cabbage, cored and sliced thin
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup low-sodium chicken broth
1/4 cup apple cider vinegar
2 tablespoons sugar
4 center cut, bone-in pork chops (about 1 inch thick)
1/4 cup flour
salt and pepper
2 tablespoons olive oil

Melt the butter in a dutch oven over medium heat. Add the apple slices and cook for about two minutes, until they begin to soften. Add the cabbage, salt, and pepper and cook for 2 to 3 minutes.
Add the chicken broth, vinegar, and sugar, and stir the cabbage and apple mixture until it is coated, and cabbage is slightly wilted. Cover and cook for 10 minutes, then remove cover and cook for an additional 10 minutes (you want the cabbage to get soft but allow some of the liquid to evaporate). Stir occasionally, but be gentle. You don't want the apples to disintegrate.
While the cabbage and apples are cooking, make the pork chops. Heat the olive oil in a large skillet over high heat. Pour the flour onto a shallow dish and season with salt and pepper.
Dredge each pork chop in the flour, coating all sides, and tap off any excess. Cook the pork chops about 5 minutes on each side, until golden brown and crusty. Remove from the pan, set on a plate and cover with aluminum foil to keep warm.
When the cabbage and apples are finished cooking, top each chop with a heaping scoop. Note: You'll have extra cabbage and apples, but it tastes great leftover. Or, you can cook six pork chops if you have room.