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Pan-Seared Pork Chops
with braised cabbage

Active: 35 minTotal: 35 min

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.

Ingredients

Servings:
4
Metric
Pan-Seared Pork Chops:
  • 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)
Braised Cabbage with Apples and Carrots:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. Apples / Chives - Prep as directed. (Note: You can leave the peel on the apples as you chop them.)

Make

  1. 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.
  2. 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.
  3. Transfer pork to a cutting board and cover. Let rest for 5 minutes.
  4. When cabbage is tender, stir in vinegar. Taste and season with some salt and pepper.
  5. Slice pork and serve over cabbage with sour cream and chives on top. Enjoy!

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Reviews

This meal has 18 reviews

I really enjoyed this meal. I've never made braised cabbage, but I really liked the sweet and tart flavors!

By: Christina
Posted: Dec 19, 2019
Diet: Original

We really loved the paleo version (with pork chops) exactly as written. We aren’t even sortof fussy eaters, we pretty much like everything :] This is going back on the menu for next week to use up the rest of our cabbage and pork chops!

By: Christine
Posted: Dec 09, 2019
Diet: Paleo

I loved this because it was so easy. I think i am the only one who liked the cabbage but everyone had some.

By: Megan
Posted: Dec 06, 2019
Diet: Original

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!

By: Jeanine
Posted: Dec 03, 2019
Diet: Original

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.

By: Victoria
Posted: Dec 03, 2019
Diet: Original

We love Pierogis. My crowd likes them with marinara but they did okay with this. I’m the only one who ate the cabbage.

By: Ashley
Posted: Dec 03, 2019
Diet: Original