Pork Chops and Apple Relish


2 Granny Smith Apples

1 lb red cabbage

1 large red onion

1/2 oz fresh ginger

1/4 cup + 1 Tbsp granulated sugar (or substitute)

3 TBSP Balsamic Vinegar

2-3 TBSP golden raisins

4 bone-in pork loin chops


  • Peel, halve and core apples and cut into 1/4 inch pieces. Halve and core cabbage and cut into thin slices. Halve and peel onion, cut into 1/2 inch slices. Peel and grate ginger.
  • Combine apples, ginger, 1/4 cup sugar, 1 TBSP balsamic over medium-high heat. Cook until sugar dissolves, about 2-3 minutes.
  • Reduce and simmer, stirring occasionally 8-10 minutes. Season with salt.
  • Grab a bigger pan. Heat 1 TBSP EVOO. Add onion and cook, 4-5 minutes. Add cabbage, raisins, and 1 cup water and season with salt and pepper. Cover and cook, stirring occasionally, 8-10 minutes.
  • Add remaining balsamic and sugar. Cook until liquid evaporates, about 5 minutes. Empty out and wipe out pan.
  • Pat pork chop dry and season with salt and pepper. Heat 2 TBSP oil over medium-high heat. Add pork chops and cook until browned and cooked through, about 3 minutes per side. Transfer to platter with cabbage and top with apple relish.