Pan-Seared Pork Chops
and braised cabbage

Name: Pan-Seared Pork Chops
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tsp Thyme, dried; 1 tsp Coriander, ground; 1 tsp Salt; 1/4 tsp Black pepper; 4 Pork chops, boneless or bone-in; 1 Tbsp Chives (opt), chopped; 2 Tbsp Oil, cooking; 1/3 cup Sour cream (sub plain or Greek yogurt); 12 oz Cabbage, red, thinly sliced; 5 oz Carrots, shredded (purchase pre-shredded carrots or use a box grater); 4 cloves Garlic, chopped; 1 Apples, any type, diced; 1 1/2 Tbsp Butter; 1 1/2 Tbsp Vinegar, apple cider

Active: 35 Total: 35

Original GF Paleo Vegetarian

The tart and naturally sweet flavors in braised cabbage are a nice counterpoint to the savory flavor of this pan-seared pork, which we last featured in 2019.
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.

Proteins

Pork, non-ground

Cuisines

European - Northern

Ingredients

Metric

Servings:

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

Prep

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.)

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Make

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!

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