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 22 reviews
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.
This was fine, it wasn't too much work. I love cabbage so that is always a welcome addition. We added some red pepper flakes to the cabbage to spice things up a bit.
Cabbage turned out as one note. Would definitely use less garlic next time. I think maybe making more of a quick sauerkraut with the cabbage and adding the apples at the end raw would be better.
I thought it was good but no one in the family agreed, so this is not going on the favorites list.
This was one of my favourite meals I've made with CookSmarts. We swapped out bacon for kielbasa. I used coleslaw mix to cut down on the prep time, so it all came together in about 20 minutes!
Pretty good. My husband really liked it, I thought it was just OK. Good quality bacon makes a difference! I'd like to see more meals with pierogis!