Jonathan Lovekin

Braised Pork with Cabbage and Apples

Prep: 45 mins
Total: 1 hr 40 mins
Serves 6


  • 1Preheat oven to 350°. Season pork all over with salt and pepper. Heat 2 tablespoons oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add pork and cook until browned on all sides, turning as needed, about 8 minutes total. Remove from pot.
  • 2Reduce heat to medium. Add remaining 1 tablespoon oil if pan is too dry, along with onion, garlic, caraway seeds, and a splash of water. Cook, stirring occasionally, until onion is translucent, 1 to 2 minutes. Add flour and cook, stirring, 30 seconds. Add vinegar and bring to a boil, then add cider and broth and return to a boil. Add cabbage, fennel, and 1 apple. Return to a boil, then reduce to a vigorous simmer, cover, and cook 7 minutes, stirring once.
  • 3Add pork, nestling it into vegetables. Transfer to oven and cook, uncovered, 15 minutes. Remove pork and add remaining 2 apples, turning vegetables and pushing apples down into liquid. Return pork to pot and continue cooking until a thermometer inserted in thickest part of pork registers 138°, 20 to 25 minutes more. Remove pork and let rest at least 10 minutes before slicing. If necessary, return vegetables and apples to oven and cook, covered, until fork-tender, 10 to 20 minutes more.
  • 4Transfer vegetables and apples to a platter. Slice pork and add to platter. Stir butter into liquid in pot, then season with salt and vinegar. Serve pork and vegetables with sauce on the side.


  • 2 1/2 pounds boneless pork loin, tied
  • Coarse salt and freshly ground pepper
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/2 teaspoon caraway seeds
  • 2 tablespoons all-purpose flour
  • 1/2 cup apple-cider vinegar, plus more for sauce (optional)
  • 1 1/2 cups apple cider
  • 1 cup low-sodium chicken broth
  • 1/2 head red cabbage (about 1 1/2 pounds), cut through core into 1 1/2-inch-thick wedges
  • 2 small bulbs fennel (about 1 pound total), trimmed and cut through core into 1 1/2-inch-thick wedges
  • 3 small red apples, such as Empire (about 1 pound total), cored and cut into 1-inch-thick wedges
  • 1 tablespoon unsalted butter

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