fried pork cabbage


For the marinade and sauce:

1/2 cup low-sodium chicken broth

1 tablespoon maple syrup

1 tablespoon whole-grain mustard

1 tablespoon Dijon mustard

1 tablespoon tamari or soy sauce

1 teaspoon cornstarch

1/2 teaspoon kosher salt

For the stir-fry:

1 pound boneless pork chops

1 tablespoon plus 2 teaspoons vegetable oil, divided

1/2 medium yellow onion, thinly sliced

10 ounces shredded green cabbage (about 4 packed cups)

1/4 teaspoon kosher salt, plus more as needed

Freshly ground black pepper

1 medium sweet apple, such as Fuji or Pink Lady, quartered, cored, and thinly sliced

Cooked egg noodles, spaetzle, or steamed rice, for serving


Make the marinade and sauce:

Place all the ingredients in a small bowl and whisk to combine. Transfer 2 tablespoons of the sauce into a medium bowl; set the remaining sauce aside.

Make the stir-fry:

Halve the pork chops lengthwise, then cut crosswise into 1/4-inch-thick slices. Place the slices in the bowl with the 2 tablespoons of sauce and toss to coat; set aside.

Heat 1 teaspoon of the oil in a large frying pan or wok over medium-high heat until shimmering. Add 1/2 of the pork in an even layer and cook undisturbed until starting to brown on the bottom, about 1 minute. Stir-fry with a metal spatula for 1 minute more, then transfer to a large plate (the pork will not be cooked through). Repeat with cooking the remaining pork in another 1 teaspoon of oil.

Add the remaining 1 tablespoon of oil to the pan. Add the onion and stir-fry until starting to soften, about 2 minutes. Add the cabbage, season with the 1/4 teaspoon salt and pepper, and stir-fry until crisp-tender, 3 to 4 minutes more.

Add the apple and pork and any accumulated juices to the pan. Re-whisk the sauce to dissolve the cornstarch, then add to the pan. Stir-fry until the pork is just cooked through and the sauce thickens and coats the pork and vegetables, about 2 minutes. Serve over steamed rice, spaetzle, or cooked egg noodles.


Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.