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Pork Chops With Braised Cabbage
Pork Chops With Braised Cabbage
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Caramelized cabbage and onions braised with fragrant spices and a savory broth.
Ingredients:
  • 2 teaspoons bacon fat, butter or extra virgin olive oil
  • 1 large onion, sliced 1/4-inch, about 2 cups
  • 1/2 head of cabbage, sliced 1/4-inch wide slices
  • Salt
  • 1/4 teaspoon celery seed
  • 1 teaspoon caraway seed
  • 1/2 cup stock (chicken, beef, or vegetable) or water
  • 1 tablespoon mustard, preferably Dijon
  • 1 tablespoon malt or cider vinegar
  • 1 tablespoon bacon fat or extra virgin olive oil
  • 4 pork chops
Instructions:
  • Caramelize onions and cabbage: In a large sauté pan over medium-high heat, heat bacon fat, butter, or olive oil. Sauté onions until edges brown, about 5 minutes. Sprinkle with salt. Add cabbage, toss, then add celery seed, caraway, and stock. Cover, reduce heat to low, and cook covered for 10 minutes.
  • After letting it sit covered for 10 minutes off the heat, uncover the pan and mix in the mustard and vinegar. Season with salt and black pepper to taste.
  • - Heat a tablespoon of bacon fat or oil in a cast iron frying pan over medium-high heat. - Pat the pork chops dry with paper towels, season with salt, and place them in the pan in batches, ensuring not to overcrowd. - Cook until nicely browned on one side, approximately 2 minutes, then flip and sear the other side. - For thin chops (less than 3/4-inch thickness) in a cast iron pan, let them sit in the hot pan off heat until cooked through. For other pans, remove from heat and cover. - For thicker chops, cover the cast iron pan off heat for about 5 minutes to finish cooking. For other pans, keep covered on low heat for an additional 5 minutes after searing.
  • After cooking, allow the chops to rest for 5 minutes. Serve them with the cabbage on the side.

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