adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Skillet Pork Chops with Cabbage
Skillet Pork Chops with Cabbage
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Slow-cooked pork chops with cabbage and apples, paired perfectly with a cold beer for a taste of Germany's biergarten.
Ingredients:
  • 4 thick bone-in center-cut pork loin chops (2 1/2 pounds total)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 1 clove garlic, chopped
  • 1/2 large head green cabbage, cored and very thinly sliced with a mandoline or chef’s knife
  • 1 apple (any kind), peeled, cored, and cut into bite-sized chunks
  • 1 teaspoon caraway seeds, optional
  • 3 tablespoons chopped fresh parsley
Instructions:
  • Preheat your oven to 400°F.
  • Sear the pork chops: Season the pork with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat a 10-inch oven-safe skillet over medium-high heat for 1 minute. Add 2 tablespoons of oil. Once the oil is hot, add the pork chops in a single layer. Sear undisturbed for 3 minutes, then flip and cook for an additional 2 minutes. Transfer to a plate or bowl.
  • Sauté the cabbage: Heat the remaining 1 tablespoon oil in a pan over medium heat. Add onion, garlic, cabbage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sauté for about 3 minutes until the cabbage is well coated with oil. Cook for 15 minutes, stirring occasionally. Incorporate the apples, caraway seeds (if using), and 2 tablespoons parsley. Continue cooking and stirring occasionally for another 10 minutes until the cabbage is very tender and wilted.
  • Complete cooking the pork chops by placing them on top of the cabbage and pouring any accumulated juices from the bowl into the pan. Transfer the pan to the oven and bake the pork for 10 to 15 minutes, without flipping, or until a meat thermometer inserted into the thickest part reads 145°F or higher. Cooking duration may vary based on the thickness of the pork chops.
  • Carefully remove the hot skillet from the oven. Allow the meat and cabbage to rest for 5 minutes, then sprinkle with 1 tablespoon of parsley before serving immediately.

Similar Recipes