Braised Pork Chops With Savoy Cabbage Recipes

BRAISED PORK CHOPS WITH CABBAGE

Steps:

• Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place skillet over high heat. Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside.
• Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock to skillet, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes.
• Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover, and cook 5 minutes. Add the reserved pork chops, in a single layer. Cover, and cook until the pork chops are tender or when an instant-read thermometer registers 145 degrees, about 8 minutes. Remove from heat, and serve immediately with carrot and parsnip puree.

BRAISED PORK CHOPS WITH SAGE

Steps:

• Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
• Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
• Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.

BRAISED PORK CHOPS WITH SAVOY CABBAGE

Steps:

• 1. Brings 6 quarts of water to the boil in the large pot. Slice the cabbage head (or heads) in half, and cut out the core completely so the leaves will separate. Discard all tough and torn outer leaves, lay the cabbage halves cut side down, and slice crosswise into strips about 1 1/2 inches wide. Drop all the strips into the water, cover the pot, and return to the boil. Cook the cabbage until tender, about 15 minutes, and drain in a colander. 2. When the cabbage is cooked, put 3 T each of butter and olive oil in the big skillet and set over medium-high heat. Season the pork chops on both sides with salt (about 1 t in all) and lay them in the hot skillet. Drop the rosemary branches onto th epan bottom. 3. Sear the chops on the underside, about 3 minutes, turn, and brown the second side for a few minutes more. The chops should still be rare--if you like them better done, cook a minute or two longer on both sides. Remove to a platter, and keep in a warm spot. 4. Pour the wine into the skillet and bring to a boil, stirring to deglaze any caramelization. Cook for just a minute or so, to dissipate the alcohol, then drop in the remaining 3 T of butter and 3 T of olive oil. Stir well until the butter melts and the liquid is bubbling. 5. Pile the cooked, drained cabbage in the skillet, turning the strips over as they heat and wilt in the pan juices. Sprinkle 1 t salt all over, and cook, tossing and stirring, until the pan is nearly dry and the cabbage shreds are just starting to caramelize. 6. Push aside the cabbage, lay the chops on the pan bottom, and pour in any meat juices from the platter. Still over medium-high heat, cook the chops for 2 or 3 minutes, turning them over once or twice, just until they're heated through. Stir the cabbage so it continues to caramelize and pick up flavor. Season with more salt and some freshly ground black pepper to taste. 7. Serve right from the skillet, or arrange chops and cabbage on a platter and bring to the table.

BRAISED CABBAGE WITH PORK

Steps:

• Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
• Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
• Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.

BRAISED PORK AND CABBAGE

Steps:

• In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
• Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
• Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
• Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

BRAISED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.

PORK CHOPS AND SAUSAGES WITH CABBAGE

Steps:

• Cut away and discard the core of the cabbage. Cut the cabbage lengthwise into eighths. Cut each piece crosswise into 1/2-inch pieces. There should be about 12 cups loosely packed.
• Heat the butter in a heavy casserole with a tight-fitting lid. Sprinkle the chops with salt and pepper and add them to the casserole. Cook over moderately high heat about two minutes on each side until lightly browned.
• Scatter the onions and garlic around the chops and cook, stirring, until wilted. Add the wine and stir. Add the cabbage, cumin, bay leaf, thyme and cloves. Add the water. Cover closely and cook for a total of 30 minutes.
• Add the pieces of sausage and cover. Continue cooking 15 minutes. Serve with steamed potatoes and, if desired, a salad such as fennel and avocado.

BRAISED PORK CHOPS WITH SAVOY CABBAGE

Steps:

• Bring 6 quarts of water to the boil in the large pot. Slice the cabbage head (or heads) in half, and cut out the core completely so the leaves will separate. Discard all tough and torn outer leaves, lay the cabbage halves cut side down, and slice crosswise into strips about 1 1/2 inches wide. Drop all the strips into the water, cover the pot, and return to the boil. Cook the cabbage until tender, about 15 minutes, and drain in a colander.
• When the cabbage is cooked, put 3 tablespoons each of butter and olive oil in the big skillet and set over medium-high heat. Season the pork chops on both sides with salt (about 1 teaspoon in all), and lay them in the hot skillet. Drop the rosemary branches onto the pan bottom.
• Sear the chops on the underside, about 3 minutes, turn, and brown the second side for a few minutes more. The chops should still be rare-if you like them better done, cook a minute or two longer on both sides. Remove to a platter, and keep in a warm spot.
• Pour the wine into the skillet and bring to a boil, stirring to deglaze any caramelization. Cook for just a minute or so, to dissipate the alcohol, then drop in the remaining 3 tablespoons of butter and 3 tablespoons of olive oil. Stir well until the butter melts and the liquid is bubbling.
• Pile the cooked, drained cabbage in the skillet, turning the strips over as they heat and wilt in the pan juices. Sprinkle 1 teaspoon salt all over, and cook, tossing and stirring, until the pan is nearly dry and the cabbage shreds are just starting to caramelize.
• Push aside the cabbage, lay the chops on the pan bottom, and pour in any meat juices from the platter. Still over medium-high heat, cook the chops for 2 or 3 minutes, turning them over once or twice, just until they're heated through. Stir the cabbage so it continues to caramelize and pick up flavor. Season with more salt and some freshly ground black pepper to taste.
• Serve right from the skillet, or arrange chops and cabbage on a platter and bring to the table.

BRAISED PORK CHOPS

Steps:

• In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
• Add water and remaining ingredients.
• Cover and simmer for about 20-30 minutes until pork chops are tender.

PORK CHOP AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
• Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
• In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

PORK CHOPS WITH CARAWAY CABBAGE

Steps:

• In a large skillet over medium heat, brown pork chops in oil; drain. Sprinkle with pepper; remove and keep warm. , In same skillet, saute onion in butter for 1-2 minutes or until tender. Add the cabbage, garlic, vinegar, caraway and salt; cook, stirring occasionally, until cabbage wilts. Add chops to the skillet. Cover and simmer for 15-17 minutes or until meat is tender. Serve immediately.