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
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
SKILLET PORK CHOPS WITH CABBAGE
Pork chops cooked low and slow become so tender and juicy-and so do the cabbage and apples that cook with them. Serve with a cold beer and imagine yourself at a biergarten in Germany.
Provided by Sheryl Julian
Categories Dinner 1-Pot Skillet Recipe Cabbage Pork Pork Chops
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven: Preheat the oven to 400°F.
- Serve: Carefully remove the skillet from the oven (the handle will be very hot). Let the meat and cabbage sit for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.
Nutrition Facts : Calories 291 kcal, Carbohydrate 30 g, Cholesterol 33 mg, Fiber 7 g, Protein 13 g, SaturatedFat 3 g, Sodium 566 mg, Sugar 20 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 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.
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.
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
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
PORK CHOPS WITH RED CABBAGE
Steve Rose of Mesa, Arizona adds pineapple and sweet-and-sour cabbage to these tender chops to give them tangy flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, brown pork chops on both sides in oil. In a bowl, combine the cabbage, pineapple, parsley, dried onion, oregano, pepper and celery seed. Cut each onion half into eight wedges; place over pork chops. Top with cabbage mixture. , Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender.
Nutrition Facts : Calories 336 calories, Fat 8g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 67mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BRAISED PORK CHOPS WITH CABBAGE
These pork chops get a flavorful boost from a simmering in apple cider and chicken stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
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.
PORK CHOPS WITH CABBAGE AND APPLES
I found this recipe in a book from Hearts and Tummies Cookbook Co. called "Adaptable Apple." It can almost be a one-dish meal, and the flavors all go well together. My suggestion is to first season the pork chops however you like. The first time I made this I forgot to do that.
Provided by Valeria
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
- In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
- In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
- Serve chops over cabbage and apple mixture.
Nutrition Facts : Calories 451.7, Fat 18.3, SaturatedFat 6, Cholesterol 137.3, Sodium 128.8, Carbohydrate 28.9, Fiber 4.9, Sugar 21, Protein 43
PORK CHOPS WITH BEER, CABBAGE AND APPLES
Make and share this Pork Chops With Beer, Cabbage and Apples recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chops on both sides with salt and pepper.
- Heat the oil in a large, heavy skillet over medium-high heat until hot.
- Add the chops and cook on one side until well browned; turn and brown other side.
- Transfer to a plate and set aside.
- Put the onion in the pan and cook, stirring, until softened, about 5 minutes.
- Stir in the mustard and 1/2 tsp.
- pepper.
- Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute.
- Add the beer, thyme, and stock.
- Bring to a boil and cook for about 5 minutes to intensify the flavors.
- Return the chops to the skillet, burying them in the cabbage mixture.
- Cover the pan and simmer until the pork is just cooked through, about 15 minutes.
- Season to taste.
- Arrange the chops on plates and top with the cabbage.
Nutrition Facts : Calories 373.7, Fat 22.4, SaturatedFat 5.9, Cholesterol 71.7, Sodium 249, Carbohydrate 13.6, Fiber 1.9, Sugar 8, Protein 25.2
PORK CHOPS WITH RED CABBAGE
Categories Pork Vegetable Fry Valentine's Day Low Fat Healthy Cabbage Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- For cabbage:
- Heat oil in heavy large skillet over medium heat. Add cabbage, onion, garlic and marjoram and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes. Stir in balsamic vinegar. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover skillet and let stand at room temperature. Bring to simmer before continuing with recipe.)
- For pork:
- Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.
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