Pan-Seared Pork Chops with braised cabbage
The tart and naturally sweet flavors in braised cabbage are a nice counterpoint to the savory flavor of pan-seared pork.
Smarts: Adjust the heat of your skillet if needed so that you get a nice sear on the pork by the time it finishes cooking.
- Thyme, dried - 1 tsp
- Coriander, ground - 1 tsp
- Salt - 1 tsp
- Black pepper - 1/4 tsp
- Pork chops, boneless or bone-in - 4
- Chives (opt) - 1 Tbsp, chopped
- Oil, cooking - 2 Tbsp
- Cabbage, red - 12 oz, thinly sliced
- Carrots - 5 oz, shredded (purchase pre-shredded carrots or use a box grater)
- Garlic - 4 cloves, chopped
- Apples, any type - 1, diced
- Butter - 1 1/2 Tbsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Cabbage / Carrots / Garlic - Prep as directed. Combine cabbage and carrots in one container. Store garlic in its own container. (Can be done up to 5 days ahead)
- Pork Chops - Combine thyme, coriander, salt, and black pepper. Rub seasoning on both sides of pork chops. Tenderize with a fork. (Can be done 1 day ahead)
- Apples / Chives - Prep as directed. (Note: You can leave the peel on the apples as you chop them.)
- Heat a Dutch oven with butter over medium heat. When butter is melted, add garlic and apples. Saute until garlic is fragrant, ~2 minutes. Add cabbage and carrots with a pinch of salt. Continue cooking until cabbage is tender, 14 to 16 minutes, stirring frequently.
- While cabbage cooks, heat a large skillet with cooking oil over medium-high heat. Add pork chops and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
- Transfer pork to a cutting board and cover. Let rest for 5 minutes.
- When cabbage is tender, stir in vinegar. Taste and season with some salt and pepper.
- Slice pork and serve over cabbage with chives on top. Enjoy!
This meal has 21 reviews
I loved the sweet and sour flavors here! I made one batch of cabbage without apples and carrots for my keto hubby, and I have to say, I did like that batch better. I think I wasn’t fond of the carrot combined with the apple and cabbage. I loved everything else! My preferred peirogi cooking method is boiling followed by a quick sauté (keeping them moist, *and* browned), served with sour cream and apple sauce (leftover Thanksgiving apple quince butter in this case), and the braised cabbage and bacon was an awesome accompaniment and variation on our norm! Definitely saving!
Nobody really liked the cabbage side (I thought it was just okay and I'm one of the least picky eaters in the family) and the pierogies would have been a lot better sauted rather than baked as we did (or boiled as was the other suggestion). I also thought the bacon on top wasn't really necessary for the dish.
We love Pierogis. My crowd likes them with marinara but they did okay with this. I’m the only one who ate the cabbage.
This was somehow my first time eating pierogi and I love them! Next time I might cook the cabbage by itself and finish with vinegar. I didn’t love it with the apples.
Pretty good. I used Mrs T's perogies, although they didn't have my favorite flavor in stock. Normally I boil these and then serve in butter, garlic, and Penzeys fox point. These were good but I think would've been better the other way + bacon. The cabbage and carrots was better than my husband and I expected (he feared they were beets- which taste like dirt).
I had to add a fair amount of salt to the cabbage, which probably would have been less of an issue in the bacon version.