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
- Sour cream - 1/3 cup (sub plain or Greek yogurt)
- 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 sour cream and chives on top. Enjoy!
This meal has 22 reviews
This recipe was easy and good! My 12 yr old wouldn’t eat the cabbage but my husband and 2 yr old ate it all! I’d make it again
This was odd. There was nothing wrong with it. We are just not fans of the warm cabbage and apple combo. Glad we tried it but we wouldn't do it again.
Very good but time consuming. Takes easily twice as long as it the recipe says.
tasty! the pierogi cooked faster than I anticipated so we had some timing struggles, but the end result was good.