This was a combination that I was a bit weary of but if I trust corned beef with cabbage, why not pork? Same thing right?
Ok, it’s not the same but what the heck! Throw in a few apple slices and you’ve got yourself a pretty darn good meal!
My hubby recently bought the largest bag of potatoes known to man so we are trying to work our way through it before any of them spoil. No easy task. I believe its about 15 pounds worth?? WOWZA!
The hubby volunteered to make the mashed potatoes since I was busy trying to get the girls down for a nap and that was all that was left to do for dinner by the time he got home.
Lucky for us, the girls slept a bit later than usual and awoke for a late dinner, giving us a chance to eat alone – and we took it gladly! A fantastic meal for fall, we are certain to make this again!
- 2 pork chops, roughly 1-2lbs total
- 1/4 C kosher salt
- 2 C warm water (warm enough to dissolve salt)
- 3 cardamom pods
- 3/4 C chopped onions
- 1/4 C chopped parsley (plus extra for garnish)
- 2 C shredded cabbage
- 1 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp allspice
- 2 cardamom pods, bruised
- 1 C beef broth
- 2 cooking apples, cored and sliced to 1/4 inch thick
Dissolve the kosher salt in the warm water. Place the pork chops (patted dry with paper towels) in the bottom of a shallow tupperware, bowl or casserole dish then immerse in the salted water. Bruise the cardamom pods with the back of the knife and add it to the pork chop brine. Set aside to brine for one hour. Can be kept in the fridge and brined for up to 6 hours in advance.
Once they are done brining, rinse the pork chops then add them to the slow cooker. Layer the onions, parsley and cabbage over the pork.
Combine the salt, pepper, cardamom and allspice then sprinkle over the cabbage. Pour the broth over the cabbage. Cover and cook on LOW for 5-6 HOURS.
Add the apple slices in the last hour of cooking, before serving.
Serve over hot, mashed potatoes or rice and enjoy hot.