This is a hearty dish for a cool night. Try it this weekend with our special sale on small packs of boneless center-cut pork chops. They’re buy-one-get-one-free this week!

Ready for the Weekend: Ginger-Braised Pork Chops with Cabbage and Apples

4 boneless center-cut pork chops
1 Tbsp. olive oil
2 tart apples, chopped
1 medium onion, chopped
½ head red cabbage, chopped
2 tsps. Dijon mustard
Salt and pepper, to taste
1 can ginger ale

Place a large pan on the stove over medium-high heat. Once hot, add pork chops. They should sizzle if the pan is hot enough. Sear for about 5 minutes per side, or until pork chops can be easily flipped without sticking to pan. Remove from pan and set aside.

Reduce heat to medium. Add olive oil and onions. Cook about 4 minutes or until onion is translucent. Add apples and cabbage to pan and cook 4 more minutes, tossing to prevent burning, or until cabbage begins to wilt. Stir in Dijon mustard and salt and pepper to taste. Return pork chops to pan and pour 1 can of ginger ale over mixture. Cover, bring to a boil, then reduce heat and simmer for 15 minutes or until ginger ale begins to thicken. Serve with crusty bread.