Pork loin cutlets with sage and braised cabbage with apples

Ingredients:

• 4 natural pork cutlets, 2 cm thick, on the bone (approximately 220 g each)
• 4 tsp chopped fresh sage or 1.5 tsp dried
• 1 large clove garlic, minced (about 1 tsp)
• 1 tsp. salt, divide
• 1 large onion
• 1 large Granny Smith apple, halved (core removed)
• Half a head of white cabbage, remove the core
• 3 large carrots
• 2 tsp olive oil, divided
• 2 tablespoons apple cider vinegar
• 3/4 cup lightly salted chicken broth

Preparation:

1. Combine 3 teaspoons of fresh sage (or 1 teaspoon of dried), garlic, 0.5 teaspoon of salt, and a few grinds of black pepper. Rub this mixture over all the pork chops and let them rest at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple, and cabbage, and cut the carrots into strips (very thin sticks).
2. In a large nonstick skillet, heat 1 teaspoon of olive oil until hot but not smoking. Add the pork chops and cook for 1-2 minutes per side. Remove from the skillet.
3. Wipe the skillet thoroughly. Heat the remaining 1 teaspoon of olive oil over medium heat and add the onion, apples, and the remaining 1 teaspoon of fresh sage (or 1/2 teaspoon dried). Cook, stirring occasionally, until the mixture is softened and lightly browned, 4 to 5 minutes.
4. Add the cabbage, carrots, vinegar, and 0.5 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan, submerging them in the vegetable mixture. Cover and simmer for another 5-7 minutes until cooked through. The pork should be slightly pink inside.
5. For serving, divide the warm cabbage among plates and place the cutlets on top. Pour over the pan juices.