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
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 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
PORK CHOPS WITH CABBAGE AND APPLES
Make a dish perfect for special occasions, and try our Pork Chops with Cabbage and Apples. This Pork Chops with Cabbage and Apples dish is updated version of the classic crowd favorite, with shredded cabbage and baked apple wedges making their debut performance!
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Place cabbage in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
- Coat chops with coating mix as directed on package; place on baking sheet sprayed with cooking spray.
- Bake chops and cabbage 30 min. or until chops are done (145°F) and cabbage is tender, stirring apples into cabbage mixture after 15 min. Remove from oven. Let chops stand 3 min. before serving with cabbage mixture.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 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
STOVETOP PORK CHOPS WITH CABBAGE AND APPLES
Provided by Alex Guarnaschelli
Categories main-dish
Time 55m
Yield 5 servings
Number Of Ingredients 17
Steps:
- In a large saute pan, melt 2 tablespoons of butter over medium heat. Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds. Do not let them turn dark brown.
- Immediately add the cabbage. Toss to coat with the butter and spices. Season with salt, white pepper. Cook over medium heat, stirring from time to time, 10 to 15 minutes. Taste, for seasoning.
- Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend. Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender.
- Lower the heat and add the cilantro. Bring the mixture to a simmer. Remove from the heat and keep warm while cooking the pork chops. Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together.
- Heat a skillet large enough to hold the pork chops in a single layer. Season each chop on both sides with salt and pepper. Sprinkle with paprika. Pour oil in the skillet. When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer. Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes. Use a pair of tongs or a spatula to turn the chops on their second side. Brown about 2 to 3 minutes. Reduce the heat and cook for an additional 5 minutes. Turn the chops back to the first side and cook for 5 to 6 minutes. Season them again, lightly, with salt and pepper.
- Heat the cabbage, stir in the apple slices and add the red wine vinegar. Arrange cabbage on the bottom of a serving platter. Remove the pork chops and place them on top of the cabbage.
PAN-ROASTED PORK CHOPS WITH CABBAGE AND CARROTS
A generous side of fresh veggies makes hearty comfort food lighter. Super-succulent pork chops and roasted carrots are paired with vastly underrated cabbage to create a vibrant vegetable medley that is equal parts flavorful and nutritious. Aromatic caraway lends earthiness while apple jelly adds a sweet contrast to the finishing sauce. This meal is pretty enough to showcase, yet fast enough for weeknight cooking. Enjoy it with a side of wild rice or roasted potatoes for a well-balanced meal the whole family will love
Provided by Adam Hickman
Time 30m
Yield Serves 4 (serving size: 1 pork chop, 3/4 cup cabbage mixture, and 1 1/2 tbsp. sauce)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees F.
- Sprinkle pork chops evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large ovenproof skillet over medium-high heat. Add pork chops; cook 4 minutes per side or until desired degree of doneness. Remove from pan; cover to keep warm.
- Add cabbage, carrot, caraway seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan. Stir in stock, scraping bottom of pan to loosen browned bits. Cover and place pan in oven. Bake at 400 degrees F for 12 minutes or until carrots are tender.
- Remove cabbage mixture from pan; cover to keep warm. Add vinegar, apple jelly, and oil to pan; bring to a boil over medium-high. Cook 3 minutes or until slightly reduced and smooth, stirring with a whisk. Divide pork chops and cabbage mixture among 4 plates. Drizzle evenly with vinegar mixture.
Nutrition Facts : Calories 310, Carbohydrate 17 g, Cholesterol 78 mg, Fat 16 g, Fiber 2 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 459 mg, Sugar 12 g
SHEET-PAN PORK CHOPS, APPLE, & CABBAGE DINNER RECIPE BY TASTY
Here's what you need: nonstick cooking spray, green cabbage, medium fennel bulb, medium gala apples, Club House La Grille Honey & Dijon Marinade, bones in pork chops, kosher salt, black pepper
Provided by Ivan Diaz
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C) and grease a baking sheet with nonstick spray.
- In a large bowl, toss the cabbage, fennel, and apples with ½ cup (120 ml) Club House La Grille Honey & Dijon 30 Minute Marinade. Spread in an even layer on the prepared baking sheet.
- Season the pork chops on both sides with the salt and pepper. Using a pastry brush, brush the remaining ¼ cup (60 ml) marinade over both sides of the pork chops. Transfer to the baking sheet with the cabbage mixture.
- Roast for 28-30 minutes, tossing the vegetables halfway through, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crisp-tender. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1120 calories, Carbohydrate 98 grams, Fat 65 grams, Fiber 24 grams, Protein 45 grams, Sugar 62 grams
BRAISED PORK WITH CABBAGE AND APPLES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season pork all over with salt and pepper. Heat 2 tablespoons oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add pork and cook until browned on all sides, turning as needed, about 8 minutes total. Remove from pot.
- Reduce heat to medium. Add remaining 1 tablespoon oil if pan is too dry, along with onion, garlic, caraway seeds, and a splash of water. Cook, stirring occasionally, until onion is translucent, 1 to 2 minutes. Add flour and cook, stirring, 30 seconds. Add vinegar and bring to a boil, then add cider and broth and return to a boil. Add cabbage, fennel, and 1 apple. Return to a boil, then reduce to a vigorous simmer, cover, and cook 7 minutes, stirring once.
- Add pork, nestling it into vegetables. Transfer to oven and cook, uncovered, 15 minutes. Remove pork and add remaining 2 apples, turning vegetables and pushing apples down into liquid. Return pork to pot and continue cooking until a thermometer inserted in thickest part of pork registers 138 degrees, 20 to 25 minutes more. Remove pork and let rest at least 10 minutes before slicing. If necessary, return vegetables and apples to oven and cook, covered, until fork-tender, 10 to 20 minutes more.
- Transfer vegetables and apples to a platter. Slice pork and add to platter. Stir butter into liquid in pot, then season with salt and vinegar. Serve pork and vegetables with sauce on the side.
PORK CHOPS WITH CABBAGE AND APPLES
I found this recipe in a book from Hearts and Tummies Cookbook Co. called "Adaptable Apple." It can almost be a one-dish meal, and the flavors all go well together. My suggestion is to first season the pork chops however you like. The first time I made this I forgot to do that.
Provided by Valeria
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
- In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
- In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
- Serve chops over cabbage and apple mixture.
Nutrition Facts : Calories 451.7, Fat 18.3, SaturatedFat 6, Cholesterol 137.3, Sodium 128.8, Carbohydrate 28.9, Fiber 4.9, Sugar 21, Protein 43
PORK CHOPS WITH FRUITY RED CABBAGE
A hearty pork dish that's full of flavour
Provided by Jo Pratt
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
- Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
- Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.
Nutrition Facts : Calories 509 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium
NANCY'S PORK CHOP AND CABBAGE RECIPE
Steps:
- Gather the ingredients.
- Season the pork with salt, pepper, and garlic powder.
- In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its color and flavor from the caramelization of the pork. Work in batches if needed.
- After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into 8 wedges.
- Lower heat to medium-low to low. Add cabbage and a little more salt, cover, and simmer for 1 hour.
- Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.
- Serve with bread and homemade applesauce .
Nutrition Facts : Calories 145 kcal, Carbohydrate 12 g, Cholesterol 22 mg, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 241 mg, Sugar 6 g, Fat 8 g, ServingSize Serves 6, UnsaturatedFat 0 g
PORK CHOPS WITH BEER, CABBAGE AND APPLES
Make and share this Pork Chops With Beer, Cabbage and Apples recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chops on both sides with salt and pepper.
- Heat the oil in a large, heavy skillet over medium-high heat until hot.
- Add the chops and cook on one side until well browned; turn and brown other side.
- Transfer to a plate and set aside.
- Put the onion in the pan and cook, stirring, until softened, about 5 minutes.
- Stir in the mustard and 1/2 tsp.
- pepper.
- Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute.
- Add the beer, thyme, and stock.
- Bring to a boil and cook for about 5 minutes to intensify the flavors.
- Return the chops to the skillet, burying them in the cabbage mixture.
- Cover the pan and simmer until the pork is just cooked through, about 15 minutes.
- Season to taste.
- Arrange the chops on plates and top with the cabbage.
Nutrition Facts : Calories 373.7, Fat 22.4, SaturatedFat 5.9, Cholesterol 71.7, Sodium 249, Carbohydrate 13.6, Fiber 1.9, Sugar 8, Protein 25.2
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BRAISED PORK CHOPS WITH CABBAGE AND APPLES ...
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5/5 (8)Total Time 1 hrCategory Main CourseCalories 586 per serving
- In a large heavy bottomed skillet cook the bacon until crisp. Remove from the pan leaving the drippings. Add a drizzle of olive oil to the skillet.
- Rub the pork chops on all sides with Cajun seasoning. Brown in the bacon drippings over medium-high heat on all sides but not cooked through. Remove from the skillet to a platter.
- Add the onion, apple and fennel seed to the pan. Drizzle with additional olive oil, if needed. Cook over medium high until beginning to brown. Add the cabbage to the skillet.
- Cook over medium high heat for 2 minutes until the the cabbage is beginning to wilt. Season with garlic salt, sugar red pepper flakes and leaves from 2 sprigs thyme.
SMOKED PORK CHOPS WITH CABBAGE AND APPLES - WOMAN'S DAY
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Cuisine AmericanTotal Time 28 minsCategory Low-Calorie, Low-Fat, Dinner, Main DishCalories 272 per serving
- Add cabbage, cider, broth, salt, pepper and caraway seeds; cook, stirring often, 5 minutes or until cabbage is almost tender.
PORK CHOPS WITH BALSAMIC-BRAISED CABBAGE AND APPLES
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Servings 4Estimated Reading Time 1 minCategory Dairy-Free, Gluten-Free, DinnerTotal Time 25 mins
- Stir in Gala apple (cut into 1/2-inch pieces) and cabbage, balsamic vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
PAN-ROASTED PORK CHOPS WITH CREAMY CABBAGE AND …
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4/5 Total Time 1 hrServings 4
- 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 half the butter in a medium saucepan. Add the apples and shallots and cook gently until soft. Add the vinegar and cook until reduced by half, add the apple cider and sage and cook until reduced by half. Remove from heat, discard sage, transfer to a food processor and puree until smooth. With the motor running, add the olive oil in a slow, steady stream until thick. Season to taste and set aside.
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- Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet.
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3/5 (2)Category Pork
- Season pork chops with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large cast-iron skillet over medium-high. Add pork chops to skillet; cook, turning occasionally, until browned and an instant-read thermometer inserted in thickest part of chop registers 135°F, 5 to 6 minutes per side. Set aside.
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SHEET PAN MAPLE PORK CHOPS WITH APPLES AND CABBAGE ...
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5/5 (2)Category EntreeCuisine Gluten FreeTotal Time 30 mins
- To a gallon plastic resalable bag, add the maple syrup, oil, Dijon mustard, balsamic vinegar, salt, and pepper. Use your hand to squish everything around so that the marinade is well mixed. Add the pork chops to the bag, seal the bag, and squish the marinade around some more so that the pork is well coated. Place the bag in a dish to catch any leaks. Note: You can either marinade the pork for 10 minutes while you prep your other ingredients, if you’re in a hurry. Or you can pop it into the fridge and marinate it from 2 to 48 hours. Obviously the longer the pork marinates the more flavorful it will be, but if in a hurry as little as 10 minute can do the trick.
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PORK CHOPS, CABBAGE, AND APPLES RECIPE | MYRECIPES
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4/5 (5)Total Time 1 hr 9 minsServings 6
- Combine 2 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage; rub evenly over pork chops.
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