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
CREAMY PORK CHOPS 'N CABBAGE CASSEROLE
Have not tried this yet, but it sounds so good! Pork chops baked in a casserole with a white wine cream sauce,, then topped with Parmesan cheese. This is on my priority list of next recipes to try.
Provided by Marie
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coarsley chop cabbage and boil in salted water for about 3 minutes, then drain thoroughly.
- Add salt, pepper and cream, cover and simmer for about 10 to 15 minutes.
- Meanwhile, saute pork chops in butter until they are brown and almost cooked through.
- Remove chops and season them with salt and pepper.
- Stir white wine into the saute pan juices and add a pinch of sage.
- Simmer wine for a few minutes, then stir juice into creamed cabbage.
- Spread half the cabbage in the bottom of a casserole.
- Add pork chops, then cover them with the rest of the cream and cabbage.
- Sprinkle generously with Parmesan cheese and drizzle with a little melted butter.
- Bake uncovered at 350 degrees for 20 minutes or until top is golden brown.
Nutrition Facts : Calories 581.5, Fat 36.6, SaturatedFat 17.6, Cholesterol 203.6, Sodium 163.4, Carbohydrate 12.9, Fiber 4.5, Sugar 6.1, Protein 44.8
PORK CHOPS AND CABBAGE CASSEROLE
This recipe for Pork Chops and Cabbage Casserole is great comfort food.
Provided by The Southern Lady
Categories Main Course
Time 1h10m
Number Of Ingredients 13
Steps:
- Brown the pork chops in the olive oil on top of the stove.
- In a large casserole dish layer cabbage, green pepper and onion. Place browned chops on top. Mix together the onion soup, diced tomatoes, chicken broth, salt, pepper, garlic powder and oregano. Pour over the top.
- Bake in preheated 400 degree covered for 55 to 60 minutes or until cabbage is cooked to the consistency you like it. Remove from oven and sprinkle on cheese. Return to oven uncovered until cheese melts.
PORK CHOP CASSEROLE WITH CABBAGE
This is a good comfort food! The cabbage and pork come together well.The soup mixture with potatoes provides a side dish so this is a one dish meal!
Provided by Sandy One
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown and season pork chops.
- While chops cooking spread a layer of diced potatoes in a 9x13 inch pan (I prefer glass) Next a layer of onion then chopped cabbage.
- Over this spread 2 cans of cream of celery soup and add a little milk for creaminess.
- Top with seasoned and browned chops.
- Bake until all seems done.
Nutrition Facts : Calories 545.5, Fat 19.9, SaturatedFat 6.3, Cholesterol 140.7, Sodium 898.9, Carbohydrate 44.7, Fiber 6.6, Sugar 7.2, Protein 46.2
SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE
Steps:
- Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
- Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
- Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
- Serve the pork chops with the cabbage and pan juices.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
PORK CHOP AND CABBAGE CASSEROLE
A complete pork chop dinner in a baking dish. Easy and tasty.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
- Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
- In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.
Nutrition Facts : Calories 370 calories, Carbohydrate 54.2 g, Cholesterol 42.2 mg, Fat 8.3 g, Fiber 7.3 g, Protein 21.5 g, SaturatedFat 2.9 g, Sodium 624.9 mg, Sugar 7.6 g
BRAISED CABBAGE WITH PORK
Cook cabbage in cider, with juniper and caraway, top with pan-fried spare rib pork chops and bake for a warming, hearty supper
Provided by Thane Prince
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 11
Steps:
- Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
- Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
- Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
- Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.
Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
PORK CHOP AND CABBAGE CASSEROLE
A complete pork chop dinner in a baking dish. Easy and tasty.
Provided by Michele O'Sullivan
Categories Pork Chops
Time 2h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
- Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
- In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.
Nutrition Facts : Calories 370 calories, Carbohydrate 54.2 g, Cholesterol 42.2 mg, Fat 8.3 g, Fiber 7.3 g, Protein 21.5 g, SaturatedFat 2.9 g, Sodium 624.9 mg, Sugar 7.6 g
MICROWAVE PORK CHOPS AND CABBAGE CASSEROLE
This easy to make recipe cooked in the microwave. Serve with boiled tiny new red potatoes and green beans. The recipe comes from Diabetic Cooking.
Provided by Barb G.
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat 8x8-inch microwavable glass baking dish with cooking spray.
- Place 1 1/2 cups slaw mix in baking dish, distributing evenly; sprinkle 1/4 cup of the dried apples over the slaw, Then place pork chops on top of slaw-apple layer; Repeat with the remaining 1 1/2 cups slaw then 1/4 cup apples, sprinkle with caraway seeds.
- Pour broth over meat and vegetables; cover with 9-inch square of waxed paper and microwave on high for 30 minutes (if microwave has no-turntable,turn casserole every 7 or 8 minutes),Remove dish from microwave and let rest, covered, for 5 minutes.
- Serve each chop topped with cabbage and apple mixture, Drizzle each serving with1/2 teaspoon honey top with a pinch of cinnamon.
GERMAN PORK AND CABBAGE CASSEROLE
Very hearty! Lots of different flavors make this an interesting dish. Feel free to add or omit just about any other vegetables.
Provided by Historychef123
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350°F.
- Cook bacon, crumble in bowl.
- Season ribs with salt and pepper, cook in bacon grease 3-4 minutes on high heat, turning once.
- Place in greased 9x13 baking dish, leave fat in skillet.
- Cook cabbage and onion until softened in grease.
- Remove from heat and mix in other unused ingredients. Spoon over top of pork, sprinkle with bacon.
- Cover with foil, bake 30-45 minute until center is 160°F.
PORK CHOPS WITH BACON AND CABBAGE
Sear the pork chops first, then bake them in this creamed cabbage and bacon sauce for maximum flavor. Stick to one ovenproof pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Set a large heavy roasting pan across two burners over high heat; add oil and heat. Season pork with salt and pepper; brown on one side, 3 to 5 minutes. Flip and cook 1 minute more. Transfer to a plate.
- Reduce heat to medium. Add bacon; cook until golden, about 5 minutes. Add onion; cook until softened, 5 minutes. Add cabbage, cut side down, and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle pork chops in sauce. Transfer pan to oven. Bake until pork is cooked through, about 10 minutes.
Nutrition Facts : Calories 589 g, Fat 37 g, Fiber 7 g, Protein 31 g
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
GERMAN PORK & CABBAGE CASSEROLE
Sweet apple and cider balance the tang of sauerkraut in a pork casserole with awesome Old-World flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon until crisp; remove from skillet, and crumble into small bowl. Season ribs with salt and pepper. In same skillet, cook ribs in bacon drippings over high heat 3 to 4 minutes, turning once, until brown. Place in baking dish, reserving fat in skillet.
- In same skillet, place coleslaw mix and onion; cook over medium heat about 3 minutes, stirring occasionally, until softened and wilted. Remove from heat. Add bacon, sauerkraut, apple, carrots, apple cider and caraway seed; mix well. Spoon into baking dish on top of pork.
- Cover with foil. Bake 30 to 45 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.
Nutrition Facts : Calories 280, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 11 g, TransFat 0 g
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