Apple Cider Pork and Cabbage Slaw
Seared pork, crunchy cabbage, and tart apples come together in a warm skillet slaw finished with a tangy cider glaze.
Prep: 12 · Cook: 23 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (117 reviews)
INSPIRED BY
Inspired by crisp autumn slaws served alongside roast pork at roadside farm stands. The warm skillet version is an original Tastelicious composition.
Story
Casey likes a side that can cross the line into main-dish territory when the evening calls for it. The pork gets a quick sear, while cabbage and apple soak up a cider glaze that tastes like the best part of fall. Keep the vegetables a little crisp and the skillet feels bright instead of bulky. It is especially good next to roasted potatoes or a hunk of good bread.
By Casey
Ingredients
- 1 pound boneless pork loin chops, cut into thin strips
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 5 cups thinly sliced green cabbage
- 1 crisp apple, cored and thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup apple cider
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons chopped parsley
Instructions
- Season the pork strips with salt and pepper, then whisk the cider, vinegar, Dijon, and maple syrup in a bowl.
- Heat the olive oil in a large skillet over medium-high heat and sear the pork for 3 to 4 minutes until browned and cooked through.
- Transfer the pork to a plate and add the cabbage and red onion to the same skillet.
- Cook the cabbage for 5 minutes, tossing often, until it softens at the edges but still has some crunch.
- Add the apple and cider mixture, then simmer for 4 to 5 minutes until the glaze lightly coats the vegetables.
- Return the pork to the skillet, toss for 1 minute, and finish with parsley before serving warm.
Chef Tips
- Slice the pork thinly so it cooks before the cabbage loses its crunch.
- Choose a firm apple such as Honeycrisp or Pink Lady.
- Do not overcook the cabbage; a little bite keeps the dish fresh.
- Taste the glaze before adding the pork and adjust with extra vinegar if needed.
Cook's Notes
- Cut the pork and vegetables before heating the skillet because the cooking moves quickly.
- Keep the cabbage slightly crisp so it does not turn watery.
- Return the pork at the end to prevent it from overcooking.