Skillet Pork Chops With Cabbage Recipes

SIMPLE PORK AND CABBAGE SKILLET

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.

STOVETOP PORK CHOPS WITH CABBAGE AND APPLES

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

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. ,

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 CHOP, CABBAGE, POTATO CASSEROLE

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.

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.

SKILLET PORK AND CABBAGE

Steps:

• Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
• Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds.
• Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side.
• Remove pork and set aside. (If necessary, cook pork chops in two batches.)
• Remove skillet from heat and coat with more cooking spray; add onion and garlic.
• Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes.
• Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon.
• Stir in thyme, pepper and remaining 1/2 teaspoon of salt.
• Return pork to skillet; sprinkle cabbage on top.
• Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes.

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.