"Come on, say it with me...pork choooops and applesauce! At least once a week, Mom would serve up t-bone pork chops smothered in Campbell’s gravy to the lot of us. Mashed potatoes and apple sauce were served on the side—but we’d smother ‘em all together. It’s one of life’s best comfort foods, a no-brainer when asked to cook a dish I grew up loving. This is my take on Mom’s masterpiece." —Mike, chef and partner at Tinman
To thank Mike for his time, BurkleHagen has donated $100 to the Greater Cleveland Food Bank—we’d love you to do the same.
Food Styling: Claire Vredevroogd
in the kitchen with Mike Schoen
2, 16 oz. bone-in pork chops
5 pieces allspice
1 tbsp. crushed red pepper
4 star anise pods
36 oz. pineapple juice
2 limes, halved
1/2 cup salt
1/2 cup sugar
4 cups water
1 head purple cabbage, thinly sliced
1 head napa cabbage, thinly sliced
1 cup apple cider vinegar
1/2 cup olive oil
1 tbsp. sesame oil
1/2 cup honey
2 tbsp. soy sauce
juice from 1 lime
1 shallot, minced
3 green onion, thinly sliced
1 fresno chili, minced
2 apples, sliced very thin (or use store-bought apple chips)
2 cups apple cider
Place pork chops in large glass baking dish. In a saucepan, bring all remaining ingredients to a boil. Drop to a simmer for 10 minutes, then cool completely. Pour cooled brine mixture over pork chops. Cover baking dish with plastic wrap and refrigerate for 24 hours to brine. Make sure to give chops at least one full day in the fridge!
Preheat oven to 350°. Remove pork chops from brine and pat dry, then season with salt and pepper. Coat a cast iron skillet with vegetable oil; sear chops on high heat for 3 minutes on each side. Transfer cast iron skillet to oven for 10 minutes. Transfer pork chops to serving dish; allow to rest for at least 10 minutes before serving.
While pork chops rest, sauté purple cabbage in same cast iron skillet chops were cooked in, leaving all pork bits in the pan. Season with salt and pepper. add cider to deglaze skillet. Continue cooking until cider has cooked off. Remove from skillet and toss cooked purple cabbage with raw napa cabbage. In a separate bowl, whisk together remaining ingredients to create a sauce. Dress cabbage with sauce and serve.
To make apple chips, place sliced apples on sheet tray. Bake in oven overnight at lowest temperature, or use a dehydrator. Place apple cider and apple chips in a small pot. Bring to boil, then drop to simmer until apple cider is reduced by more than half. Season with pinch of salt.
This recipe serves 2—4 people and is best served family-style. Serve chops whole with bone in, atop braised cabbage and smothered in applesauce. leave a few apple chips crispy for a cool garnish and added texture.
If you don’t have all the ingredients, fudge it. It’s food, have fun!
Explore our work.