Honey-Mustard Glazed Pork Chops with Braised Cabbage

Pat pork chops dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

In a small bowl, whisk together 2 tablespoons dijon mustard, 1 tablespoon whole grain mustard, 3 tablespoons honey, 1 tablespoon apple cider vinegar, 2 minced garlic cloves, and 1 teaspoon fresh thyme leaves. Set glaze aside.

Core and thinly slice 1 medium head of cabbage. Thinly slice 1 medium yellow onion. Peel, core, and slice 1 large apple.

Heat a large, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons olive oil.

When oil is shimmering, add pork chops (work in batches if needed) and sear for 3-4 minutes per side until golden brown. Transfer to a plate.

In the same skillet, add 1 tablespoon olive oil. Add sliced onion and cook for 3-4 minutes until softened.

Add 1 minced garlic clove and 1 teaspoon caraway seeds, cook for 30 seconds until fragrant.

Add sliced cabbage, sliced apple, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes, stirring occasionally.

Pour in 1 cup chicken broth and 1/2 cup apple cider. Bring to a simmer, then reduce heat to medium-low.

Return pork chops to the skillet, nestling them into the cabbage mixture. Spoon half of the honey-mustard glaze over the chops.

Cover and cook for 10-12 minutes, or until pork reaches an internal temperature of 140°F (60°C).

Remove pork chops to a clean plate and tent with foil. Let rest for 5 minutes.

Increase heat to medium-high and simmer cabbage mixture uncovered for 5 minutes to reduce liquid.

Stir in 2 tablespoons butter and 1 teaspoon fresh thyme leaves into the cabbage. Taste and adjust seasoning if needed.

Brush remaining glaze over pork chops and sprinkle with chopped parsley.

Serve pork chops over braised cabbage, spooning any remaining pan juices over the top.