SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
CREAMY GARLIC PORK WITH CABBAGE
Creamy Garlic Pork with Cabbage - pork pieces in an irresistible lighter creamy garlic sauce with delicious shredded cabbage for a perfect any night of the week dinner.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 45m
Number Of Ingredients 10
Steps:
- Slice the pork into chunks, keeping it to large pieces (I prefer to keep the pieces big as it keeps the pork tender)
- Spray a deep frying pan with some cooking oil spray over a medium high heat
- Add the pork in batches and brown on both sides until lightly golden, remove and set aside.
- Once all the pork is browned, reduce heat to medium and spray the pan with some more cooking oil spray, add the garlic cloves and fry just till they start to go a light golden, watch carefully, as you don't want them to burn.
- Then using the 3/4 cup of chicken stock, add a little bit of the stock at a time to prevent the garlic from burning, reduce down around the garlic as you do, adding a little bit more until the garlic has really softened. Be patient with this stage!! It's important the garlic is cooked but not burnt. So watch that pan. It's also important you reduce all the stock down in stages.
- Add in the shredded cabbage, onion powder, garlic powder and the remaining chicken stock, season well with salt and black pepper, give a good toss in the pan, to distributue all the cooked garlic around the cabbage.
- Add lid and let it cook on medium for about 12-15 minutes, until the cabbage is lovely and softened and the stock is pretty much absorbed.
- Add in the pork into the pan with an juices that has released and toss to combine.
- Stir in the cream cheese until melted and continue to heat until sauce the pork is cooked through and the sauce is creamy and coats everything.
- Season as needed with salt and black pepper and sprinkle with some fresh chopped parsley.
- Serve with your choice of sides.
- Enjoy!!!
Nutrition Facts : Calories 312 calories, Carbohydrate 10.7 grams carbohydrates, Cholesterol 16.7 milligrams cholesterol, Fat 8.1 grams fat, Fiber 3.2 grams fiber, Protein 46.3 grams protein, SaturatedFat 3.9 grams saturated fat, ServingSize 1 SERVING, Sodium 464 grams sodium, Sugar 6.5 grams sugar
CREAMY GARLIC PORK CHOPS
These creamy garlic pork chops are smothered in a garlic cream sauce with whole garlic cloves! This recipe is quick and easy to make in about 30 minutes.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
- In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
- Add the remaining butter and the garlic cloves to the skillet. Turn the heat down to medium (or medium-low if using cast iron). Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.
- Push the garlic to one side of the pan and sprinkle the flour in (avoiding the garlic). Let it cook for around 30 seconds, and give it a stir so it's incorporated with the butter (we're making a quick roux).
- Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce is noticeably thickened.
- Add in the cream and garlic powder. Stir or whisk it until the garlic powder has dissolved.
- Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened up a bit (let the sauce bubble a bit but not furiously boil) and the pork chops are fully cooked through (145F minimum). Keep in mind the pork's temperature will continue to rise once you stop cooking it, so if it's close, I'd take it off the heat and let it rest for a few minutes before serving. Season the sauce with extra salt & pepper as needed and parsley if you wish.
Nutrition Facts : Calories 455 kcal, Carbohydrate 4 g, Protein 30 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 166 mg, Sodium 239 mg, Sugar 1 g, ServingSize 1 serving
CREAMY PORK STEW
This creamy pork stew is one of my favorite cold weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, root vegetables--it's quite versatile. And if pork isn't your thing, this would be lovely with veal, beef, or chicken thighs. Serve on steamed rice, mashed potatoes, or noodles.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 4
Number Of Ingredients 21
Steps:
- Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
- Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
- Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
- Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
- Garnish individual servings with apple strips and chopped fresh chives.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 19.6 g, Cholesterol 213.8 mg, Fat 61.2 g, Fiber 3 g, Protein 32.5 g, SaturatedFat 28 g, Sodium 446.5 mg, Sugar 8 g
PORK WITH GARLIC CREAM SAUCE
This quick-cooking dish is a garlic lover's delight. The tender pork medallions are dressed in a creamy garlic sauce and sprinkled with sesame seeds. "It's a family favorite that's oh so good!" raves Elisa Lochridge of Beaverton, Oregon.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.
Nutrition Facts : Calories 255 calories, Fat 14g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
PORK CHOPS IN A CREAMY GARLIC SAUCE
From one of my cookbooks but I cut it out long ago and don't know which one it was from. Trying to post all my clippings so that I can finally make them! Serve with white rice.
Provided by Oolala
Categories Pork
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
- Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
- Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
- Serve sauce over pork and rice.
Nutrition Facts : Calories 101, Fat 2, SaturatedFat 0.4, Sodium 333.1, Carbohydrate 11.3, Fiber 0.6, Sugar 0.7, Protein 4
PORK AND CABBAGE SUPPER
THIS all-in-one dish makes a meal with great flavor. It's perfect if you're cooking for one or two, but the ingredients can be multiplied to serve a larger number. My mother-in-law shared this recipe with me years ago. Quick and easy to prepare, it has been one of our family's favorites. -Tina Brown, Chico, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In an ovenproof skillet, brown chops in oil on both sides; remove and set aside. To drippings, add sour and seasonings; bring to a boil. Return chops to skillet; add cabbage. Cover and bake at 350° for 50-60 minutes or until meat is tender.
Nutrition Facts : Calories 287 calories, Fat 18g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
CREAMY SAVOY CABBAGE WITH CARROTS
Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal
Provided by Nick Nairn
Categories Dinner, Side dish
Time 26m
Number Of Ingredients 5
Steps:
- Pull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.
- Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.
Nutrition Facts : Calories 130 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
GARLIC CABBAGE
Easy Garlic Cabbage, A great-tasting side dish to go with your dinner. A very simple to make recipe of shredded cabbage and garlic, sauteed in a delicious sauce.
Provided by Lovefoodies
Categories Side Dishes
Time 15m
Number Of Ingredients 6
Steps:
- Shred the cabbage
- Heat a pan with a tablespoon of oil and add the cabbage and garlic. Stir and toss until cooked to your preference. I like mine a little crunchy so it only takes 6 - 7 minutes to cook. (add the mushrooms & onions at this stage too if using)
- When your cabbage is soft enough, add your favourite BBQ Sauce and mix until the sauce is combined and heated through.
- Season with salt & pepper if necessary. - You may not need to if your BBQ Sauce is seasoned nicely.
- TOP TIP! Don't let your cabbage or garlic go brown or burn as this will give a bitter taste, if the pan is too hot, turn the heat down and add a splash of hot water!
- Serve hot with anything you like! I have served this with a BBQ, some oven baked chicken, a roast dinner, the list is endless!
Nutrition Facts : Calories 66 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 254 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CREAMY POTATOES WITH CABBAGE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.
PORK CHOP, CABBAGE, POTATO CASSEROLE
This is very hearty and needs only a salad to complete the meal. I like to use more onions and garlic than posted. And it tastes great as leftovers. Tastes best when celery soup is used.
Provided by Kathy228
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown pork chops, onions, and seasonings in oil.
- Take chops out of pan and set aside.
- Add celery soup and milk to the same pan with the onions and simmer until heated through.
- Put one half of the sliced potatoes in a sprayed casserole pan.
- Place one half of the cabbage over potatoes.
- Pour one half of soup mixture over that.
- Repeat.
- Place browned pork chops on top.
- Cover and bake at 350°F for 1 hour or until potatoes are tender.
- Remove cover last 20 minutes.
Nutrition Facts : Calories 682.5, Fat 35.5, SaturatedFat 11.4, Cholesterol 135.2, Sodium 1336.7, Carbohydrate 48.2, Fiber 7.2, Sugar 8, Protein 43.7
PORK CHOPS WITH WITH CREAMY LEEK AND BACON LARDON SAUCE
Liven up pork chops with a deliciously creamy leek and bacon sauce. This is one of those winter warming suppers that the whole family will love.
Provided by idancarter93
Time 22m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat a large frying pan until hot, brush the pork chops with olive oil, season with salt and black pepper and fry over a medium heat for 4-5 minutes each side until just cooked through. Remove from the pan and set aside on a plate, covered with a sheet of foil, to keep warm.
- Add the leeks to the same frying pan and fry for 3-4 minutes until beginning to turn golden brown. Add the bacon and fry for 2-3 minutes until crisp. Add the garlic and fry for 1 minute. Pour in the wine and bubble for 1 minute before stirring in the mustard and crème fraîche. Season well and allow the sauce to bubble away for a few minutes. Add a splash of water to loosen the sauce if it becomes too thick.
- Place 1 pork chop on each serving plate, pour over the creamy sauce and serve with new potatoes and shredded savoy cabbage.
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- Meanwhile, in a small saucepan, boil the veal stock until reduced to 1 tablespoon, about 15 minutes.
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- Cook bacon in a large skillet until browned. Remove bacon and set aside. Discard all but 1/2 tablespoon of bacon grease.
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- In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the pork chops and turn to coat with the marinade. Refrigerate overnight.
- In a large skillet, cook the bacon over moderate heat, stirring a few times, until browned, about 4 minutes; pour off the fat. Add the butter and cabbage to the skillet, cover and cook over moderate heat, stirring occasionally, until the cabbage is tender, about 7 minutes. Add the apple and vinegar, cover and cook, stirring occasionally, until the apple is tender, about 5 minutes. Stir in the mustard and cream and simmer uncovered over moderate heat until the cream has thickened, about 3 minutes. Season with salt and pepper, cover and keep warm.
- Preheat the oven to 325°. In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Remove the pork chops from the marinade; discard the thyme sprigs and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.
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- Heat the oil and butter in a large saucepan. Add the garlic and heat for 20 seconds. Stir in the cabbage and 2 tablespoons water. Season, cover and cook over a medium heat for 10 minutes, stirring now and then, until wilted and very tender.
- Serve as a side dish or, as pictured, with our https://www.deliciousmagazine.co.uk/recipes/chorizo-and-sage-stuffed-roast-partridge/ >chorizo-and-sage-stuffed roast partridge.
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