PORK CHOPS WITH CABBAGE 'N' TOMATO
You won't believe the great flavor in this dish from William Babrick of Washington, Indiana. Tomato and sweet red pepper make it a feast for your eyes and your stomach!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika. , Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160° and vegetables are tender. ,
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 286mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
STOVETOP PORK CHOPS WITH CABBAGE AND APPLES
Provided by Alex Guarnaschelli
Categories main-dish
Time 55m
Yield 5 servings
Number Of Ingredients 17
Steps:
- In a large saute pan, melt 2 tablespoons of butter over medium heat. Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds. Do not let them turn dark brown.
- Immediately add the cabbage. Toss to coat with the butter and spices. Season with salt, white pepper. Cook over medium heat, stirring from time to time, 10 to 15 minutes. Taste, for seasoning.
- Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend. Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender.
- Lower the heat and add the cilantro. Bring the mixture to a simmer. Remove from the heat and keep warm while cooking the pork chops. Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together.
- Heat a skillet large enough to hold the pork chops in a single layer. Season each chop on both sides with salt and pepper. Sprinkle with paprika. Pour oil in the skillet. When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer. Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes. Use a pair of tongs or a spatula to turn the chops on their second side. Brown about 2 to 3 minutes. Reduce the heat and cook for an additional 5 minutes. Turn the chops back to the first side and cook for 5 to 6 minutes. Season them again, lightly, with salt and pepper.
- Heat the cabbage, stir in the apple slices and add the red wine vinegar. Arrange cabbage on the bottom of a serving platter. Remove the pork chops and place them on top of the cabbage.
NANCY'S PORK CHOP AND CABBAGE RECIPE
Steps:
- Gather the ingredients.
- Season the pork with salt, pepper, and garlic powder.
- In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its color and flavor from the caramelization of the pork. Work in batches if needed.
- After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into 8 wedges.
- Lower heat to medium-low to low. Add cabbage and a little more salt, cover, and simmer for 1 hour.
- Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.
- Serve with bread and homemade applesauce .
Nutrition Facts : Calories 145 kcal, Carbohydrate 12 g, Cholesterol 22 mg, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 241 mg, Sugar 6 g, Fat 8 g, ServingSize Serves 6, UnsaturatedFat 0 g
PORK CHOP, CABBAGE, POTATO CASSEROLE
This is very hearty and needs only a salad to complete the meal. I like to use more onions and garlic than posted. And it tastes great as leftovers. Tastes best when celery soup is used.
Provided by Kathy228
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown pork chops, onions, and seasonings in oil.
- Take chops out of pan and set aside.
- Add celery soup and milk to the same pan with the onions and simmer until heated through.
- Put one half of the sliced potatoes in a sprayed casserole pan.
- Place one half of the cabbage over potatoes.
- Pour one half of soup mixture over that.
- Repeat.
- Place browned pork chops on top.
- Cover and bake at 350°F for 1 hour or until potatoes are tender.
- Remove cover last 20 minutes.
Nutrition Facts : Calories 682.5, Fat 35.5, SaturatedFat 11.4, Cholesterol 135.2, Sodium 1336.7, Carbohydrate 48.2, Fiber 7.2, Sugar 8, Protein 43.7
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
PORK CHOP AND CABBAGE CASSEROLE
A complete pork chop dinner in a baking dish. Easy and tasty.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370 calories, Carbohydrate 54.2 g, Cholesterol 42.2 mg, Fat 8.3 g, Fiber 7.3 g, Protein 21.5 g, SaturatedFat 2.9 g, Sodium 624.9 mg, Sugar 7.6 g
PORK CHOPS WITH BACON AND CABBAGE
Sear the pork chops first, then bake them in this creamed cabbage and bacon sauce for maximum flavor. Stick to one ovenproof pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Set a large heavy roasting pan across two burners over high heat; add oil and heat. Season pork with salt and pepper; brown on one side, 3 to 5 minutes. Flip and cook 1 minute more. Transfer to a plate.
- Reduce heat to medium. Add bacon; cook until golden, about 5 minutes. Add onion; cook until softened, 5 minutes. Add cabbage, cut side down, and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle pork chops in sauce. Transfer pan to oven. Bake until pork is cooked through, about 10 minutes.
Nutrition Facts : Calories 589 g, Fat 37 g, Fiber 7 g, Protein 31 g
QUICK CABBAGE WITH TOMATOES
This simple cooked cabbage dish goes well with steak, pork tenderloin, or egg noodles.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.
Nutrition Facts : Calories 105 g, Fat 6 g, Fiber 4 g, Protein 2 g
PORK CHOPS WITH CABBAGE AND SHERRY VINEGAR SAUCE
Steps:
- Season both sides of pork chops with salt and pepper.
- Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
- Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
- Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
- Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
- Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.
CREAMY PORK CHOPS 'N CABBAGE CASSEROLE
Have not tried this yet, but it sounds so good! Pork chops baked in a casserole with a white wine cream sauce,, then topped with Parmesan cheese. This is on my priority list of next recipes to try.
Provided by Marie
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coarsley chop cabbage and boil in salted water for about 3 minutes, then drain thoroughly.
- Add salt, pepper and cream, cover and simmer for about 10 to 15 minutes.
- Meanwhile, saute pork chops in butter until they are brown and almost cooked through.
- Remove chops and season them with salt and pepper.
- Stir white wine into the saute pan juices and add a pinch of sage.
- Simmer wine for a few minutes, then stir juice into creamed cabbage.
- Spread half the cabbage in the bottom of a casserole.
- Add pork chops, then cover them with the rest of the cream and cabbage.
- Sprinkle generously with Parmesan cheese and drizzle with a little melted butter.
- Bake uncovered at 350 degrees for 20 minutes or until top is golden brown.
Nutrition Facts : Calories 581.5, Fat 36.6, SaturatedFat 17.6, Cholesterol 203.6, Sodium 163.4, Carbohydrate 12.9, Fiber 4.5, Sugar 6.1, Protein 44.8
PORK CHOPS WITH CARAWAY CABBAGE
Pork and cabbage naturally bring out the best flavors in each other. Each fall, my family request this hearty skillet supper.-David Frame, Waxahachie, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
PORK CHOPS AND SAUSAGES WITH CABBAGE
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 758, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 18 grams, Sodium 1562 milligrams, Sugar 10 grams, TransFat 1 gram
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