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!
Delicious. Wish I had added more salt to the veggies, and maybe a few nuts for crunch.0 Helpful
Bought jarred red cabbage and got the pierogies from a local euro mart. Easy Peasy and everyone loved it.0 Helpful
This was fine, but the pierogi were fairly bland. Vegetarian version lacked protein. The cabbage on the side was yummy.0 Helpful
Skipped the cabbage, added a side of sausage. This is a great weeknight meal.0 Helpful
I really enjoyed this meal. I've never made braised cabbage, but I really liked the sweet and tart flavors!0 Helpful
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!0 Helpful