Pan-fried pork chops with cider cabbage


Ciders, both apple and pear, have been having a bit of a small brewery renaissance over the past few years, so I thought it would be nice to use some of these newer, full-bodied ciders in a simple pork dish. I’ve let the cider do all the talking here, but if you prefer a sweet, fruity accompaniment for your pork, then add a little grated apple or sliced pear to the cabbage.


  • 50 g ( oz) butter
  • ½ teaspoon celery salt
  • 500 g (1 lb 2 oz) Chinese cabbage (wong bok), thinly sliced
  • 250 ml (9 fl oz/1 cup) apple cider
  • 1 tablespoon olive oil
  • 4 pork chops
  • 1 small handful curly parsley, chopped


Preheat the oven to 180°C (350°F). Put the butter in a saucepan over medium-high heat and cook for 2-3 minutes, or until the butter begins to darken. Add the celery salt, cabbage and apple cider. Stir a few times, then reduce the heat to low, cover and cook for a further 5 minutes.

Meanwhile, preheat a barbecue plate or non-stick frying pan to medium. Rub the olive oil over the pork chops. When the barbecue or pan is hot, cook the chops for 2 minutes on each side. Transfer to a baking tray and cook in the oven for a further 8 minutes, or until cooked through.

Transfer the pork chops to four warmed serving plates and spoon the cabbage over the top. Sprinkle with the chopped parsley and serve with a side dish of buttery boiled new potatoes.