Recipe: Pork and Cabbage Stir-Fry

Recipe: Pork and Cabbage Stir-Fry

(Image credit: Lauren Volo )

Stir-fries might be one of the original heroes of easy weeknight dinners. They've been delivering one-pan meals of protein and veggies for a long, long time. This amazing cooking technique can cross borders, making dishes such as this tender pork cooked with heaps of shredded green cabbage and sweet apple slices possible with just as much success and ease.

Pork Chops to the Rescue

The keys to flavorful, tender meat in a stir-fry is to thinly slice the meat, marinate it briefly for flavor, and make sure not to overcook it. Boneless pork chops are my preferred cut for stir-fries, as they're lean and tender, but pork tenderloin would also be a great substitute here. Toss it in a little of the sauce that doubles as a marinade and you're in business.

Pork and cabbage and natural friends, so just reach for a bag of shredded cabbage in the produce aisle to make the stir-fry come together even quicker. Slices of apple add sweetness and a refreshing crunch. You can serve this stir-fry over rice, egg noodles, or, in a fun nod to this dish's European pedigree, tender spaetzle.

(Image credit: Lauren Volo )

Pork and Cabbage Stir-Fry

Serves 4

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.

Recipe Notes

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