Pork Chops With Sauteed Red Cabbage Food

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SAUTEED PORK CHOPS WITH SWEET-AND-SOUR RED CABBAGE



Sauteed Pork Chops with Sweet-and-Sour Red Cabbage image

Categories     Onion     Pork     Roast     Dinner     Meat     Pork Chop     Fall     Oktoberfest     Cabbage     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

6 bacon slices, chopped
1 to 3 tablespoons vegetable oil
1 medium onion, chopped
1 small red cabbage (1 3/4 lb), halved lengthwise, cored, and sliced 1/4 inch thick
1/4 cup red-wine vinegar
3/4 cup water
2 tablespoons sugar
1/2 teaspoon caraway seeds
1 1/4 teaspoons salt
3/4 teaspoon black pepper
4 (1-inch-thick) bone-in rib pork chops (2 1/2 to 3 lb total)
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
  • Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan. Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
  • Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
  • Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.

PORK CHOPS WITH SAUTEED RED CABBAGE



Pork Chops with Sauteed Red Cabbage image

Categories     Onion     Vegetable     Sauté     Dinner     Pork Chop     Cabbage     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 24

Brine:
6 cups water
1/4 cup coarse kosher salt
1/4 cup (packed) golden brown sugar
8 whole allspice
2 bay leaves
4 1- to 1 1/4-inch-thick pork rib chops
Red cabbage:
3 tablespoons olive oil
3/4 cup thinly sliced red onion
1 bay leaf
1 large fresh sage sprig
1/4 teaspoon dried crushed red pepper
6 cups thinly sliced red cabbage (about 1/2 of large head)
Pork:
1 tablespoon olive oil
1 cup low-salt chicken broth
1 cup beef broth
1 large fresh thyme sprig
2 fresh sage leaves plus 1 teaspoon chopped fresh sage
1 large fresh rosemary sprig
1 fresh parsley sprig
3 tablespoons butter, divided
2 tablespoons red wine vinegar

Steps:

  • For brine:
  • Bring 6 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, whole allspice, and bay leaves to boil in large saucepan, stirring to dissolve salt and brown sugar. Cool brine completely in refrigerator; add pork chops and refrigerate overnight.
  • For red cabbage:
  • Heat olive oil in heavy large saucepan over medium-high heat. Add sliced red onion and sauté 2 minutes. Stir in bay leaf, sage sprig, and dried crushed red pepper. Add sliced red cabbage and cook until wilted and crisptender, stirring often, about 10 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • For pork:
  • Preheat oven to 300°F. Remove pork chops from brine; pat dry. Season lightly with salt and generously with ground black pepper. Heat olive oil in heavy large ovenproof skillet over high heat. Cook pork chops in skillet until browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer inserted horizontally into pork chops registers 145°F, about 7 minutes. Transfer pork to plate (do not clean skillet). Add chicken broth, beef broth, thyme sprig, sage leaves, rosemary sprig, and parsley sprig to skillet and boil until liquid is reduced to 1/2 cup, about 9 minutes. Discard herbs. Whisk in 1 teaspoon chopped sage and 1 tablespoon butter. Keep warm.
  • Rewarm cabbage. Stir in remaining 2 tablespoons butter and 2 tablespoons red wine vinegar. Season to taste with salt and pepper.
  • Divide cabbage among plates. Place 1 pork chop on each plate. Drizzle pork with sauce and serve.

SAUTEED RED CABBAGE



Sauteed Red Cabbage image

For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper

Steps:

  • Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE



Smothered Pork Chops with Apples, Onions and Cabbage image

Provided by Food Network

Categories     main-dish

Time 2h5m

Number Of Ingredients 24

1/2 cup olive oil
2 Granny Smith apples, peeled, cored and cut into thick wedges
2 cups thinly sliced onions
3 pounds savoy or napa cabbage (1 head)
1 cup chicken stock
4 double cut pork chops
2 teaspoons Essence, recipe follows
2 teaspoons kosher salt
1/4 cup all-purpose flour
1 cup Calvados
1/2 teaspoon caraway seeds
2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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 RED CABBAGE



Pork Chops With Red Cabbage image

Make and share this Pork Chops With Red Cabbage recipe from Food.com.

Provided by JoAnn

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 head red cabbage, thinly sliced
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1 apple, cut into small chunks
1 teaspoon dried marjoram, crumbled
2 tablespoons balsamic vinegar
1 teaspoon olive oil
4 pork loin chops, well trimmed (1/2 inch)
1 teaspoon dried marjoram
1/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium chicken broth
1 tablespoon balsamic vinegar

Steps:

  • For Cabbage--.
  • Heat oil in skillet over medium heat.
  • Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
  • Stir in balsamic vinegar.
  • Season to taste with salt and pepper.
  • For Pork--.
  • Heat oil in another skillet over medium high heat.
  • Season pork chops with salt and pepper.
  • Rub with marjoram.
  • Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
  • Transfer cabbage to platter.
  • Place pork chops atop cabbage.
  • In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
  • Stir with wooden spoon, scraping up any browned bits.
  • Pour sauce over pork and serve.

SAUTEED CABBAGE WITH PORK



Sauteed Cabbage With Pork image

Make and share this Sauteed Cabbage With Pork recipe from Food.com.

Provided by lana-nn

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb pork
1 head cabbage
1 onion
1 cup shredded carrot
1 (14 ounce) can Italian-style diced tomatoes
1 cup tomato juice
2 bay leaves

Steps:

  • Cut the cabbage into bite pieces. Place it into sauteing pan, add 1 can of italian dices tomatos with juice and start sauteing.
  • Cut pork into bite size pieces, brown them.
  • Add pork to the cabbage.
  • Brown onions (cut in half-rings). Add carrots and cook them till almost done.
  • Add onions and carrots to the cabbage.
  • If it looks like its going to burn - add more tomato juice.
  • Sautee for an hour on the low fire. You can add dry chicken, beef or vegetable boulion for seasoning. Or just salt+ pepper.
  • 15 min before dish is ready add 2 bay leaves.
  • You can serve it by itself or with garlic mashed potatoes.

Nutrition Facts : Calories 353.8, Fat 11.5, SaturatedFat 4, Cholesterol 97.5, Sodium 506.3, Carbohydrate 26.9, Fiber 8, Sugar 16.4, Protein 38.2

PORK CHOPS WITH RED CABBAGE



Pork Chops with Red Cabbage image

Steve Rose of Mesa, Arizona adds pineapple and sweet-and-sour cabbage to these tender chops to give them tangy flavor.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

5 boneless pork loin chops (4 ounces each)
1 tablespoon olive oil
1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained
1 can (8 ounces) unsweetened pineapple chunks, drained
1 tablespoon minced fresh parsley
1 teaspoon dried minced onion
1 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
Dash celery seed
1 small onion, peeled and halved

Steps:

  • In a large nonstick skillet, brown pork chops on both sides in oil. In a bowl, combine the cabbage, pineapple, parsley, dried onion, oregano, pepper and celery seed. Cut each onion half into eight wedges; place over pork chops. Top with cabbage mixture. , Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender.

Nutrition Facts : Calories 336 calories, Fat 8g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 67mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

BRAISED PORK CHOPS WITH CABBAGE



Braised Pork Chops with Cabbage image

These pork chops get a flavorful boost from a simmering in apple cider and chicken stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

4 pork chops, each 10 ounces (1 inch thick)
2 tablespoons extra-virgin olive oil
1/2 small head red cabbage (about 1 pound), thinly sliced
1 teaspoon caraway seeds
3/4 cup apple cider
1/2 cup low-sodium canned or homemade chicken stock
1 large leek, white and light-green parts
1/2 small head (about 1 pound) red cabbage, thinly sliced
Salt and freshly ground black pepper
1 teaspoon caraway seeds
1 teaspoon dried thyme
3/4 cup apple cider
1/2 cup homemade or low-sodium canned chicken stock
1 large leek, white and light-green parts only

Steps:

  • Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place skillet over high heat. Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside.
  • Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock to skillet, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes.
  • Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover, and cook 5 minutes. Add the reserved pork chops, in a single layer. Cover, and cook until the pork chops are tender or when an instant-read thermometer registers 145 degrees, about 8 minutes. Remove from heat, and serve immediately with carrot and parsnip puree.

PORK CHOPS WITH FRUITY RED CABBAGE



Pork chops with fruity red cabbage image

A hearty pork dish that's full of flavour

Provided by Jo Pratt

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8

2 large or baking potatoes, cut into thin wedges
2 tbsp olive oil
½ red cabbage (approx 350g/12oz), core removed and finely sliced
1 onion , halved and sliced
2 tbsp cranberry sauce
1 apple , peeled, cored and chopped
2 tsp wholegrain mustard
4 pork loin chops, approx 140g/5oz each

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

SIMPLE PORK AND CABBAGE SKILLET



Simple Pork and Cabbage Skillet image

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

2 tablespoons vegetable oil
2 pork chops
½ large head cabbage, quartered
2 onions, cut into 8 wedges
2 tart apples, cored and chopped
2 cups water
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1 ½ teaspoons salt
½ teaspoon black pepper
½ cup water
2 tablespoons flour

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

PORK CABBAGE SAUTE



Pork Cabbage Saute image

In Peekskill, New York, Rosemary Gisin mildly seasons pork slices and cabbage strips to create this main dish. "I like to make this one-pan meal because it's fast and easy," she explains.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless pork loin, cut into 2-inch strips
1 tablespoon canola oil
1/2 medium head cabbage, shredded
1 medium onion, thinly sliced
1/2 teaspoon minced garlic
2 bay leaves
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper.

Nutrition Facts : Calories 251 calories, Fat 13g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 383mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

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From southerncastiron.com


SPICED PORK CHOPS MEAL KIT DELIVERY | GOODFOOD
In the same pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P.Add the pork* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let rest for 5 minutes before slicing against the grain.
From makegoodfood.ca


APPLE CIDER VINEGAR AND PORK LOIN RECIPES (55) - SUPERCOOK
5-Ingredient Slow Cooker BBQ Pulled Pork for Two. skinnyms.com. It uses honey, pork loin, adobo sauce, tomato sauce, apple cider vinegar. Orange Marmalade Stove Top Pork Chops. food.com. It uses olive oil, pork loin, marmalade, lemon, apple cider vinegar. Pan-fried pork cutlets with sauteed red cabbage. taste.com.au.
From supercook.com


RECIPE: SEARED PORK CHOPS WITH SAUTéED CABBAGE & SWEET ...
Drizzle with olive oil and toss to mix; season with salt and pepper to taste. Transfer the sweet potato and cooked pork chops to the serving dish of cooked cabbage. Top the pork chops with the apple compote. Enjoy! Seared Pork Chops. . How To: Hold a Chef's Knife. 1 Prepare the ingredients: Preheat the oven to 450°F.
From blueapron.com


RECIPES/PORK-CHOPS-WITH-SAUTEED-RED-CABBAGE-239849.JSON AT ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


SAUTEED CABBAGE WITH PORK RECIPE - FOOD NEWS
The Best Pork Sausage And Cabbage Recipes on Yummly | Pork Sausage And Cabbage Pitas, Beer Braised Bratwursts With Apple Mustard Slaw, Spicy Meatball Sliders With Quick Pickled Cabbage . Filipino Style Recipe: sauteed cabbage with oyster sauce is another simple and healthy yet affordable dish. The cabbage sauteed together with pork then cooked in oyster …
From foodnewsnews.com


RECIPE: ONE-PAN PORK CHOPS & SAUTéED CABBAGE WITH ...
Place half the grated apple in a bowl. Add the sliced chives and half the vinegar; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 2 Brown the pork: While the apple …
From blueapron.com


SAUTéED CABBAGE - THE BLACK PEPPERCORN FOOD BLOG
Instructions. Heat the sliced cabbage and water in a skillet over medium heat. Once the cabbage is just starting to wilt, add in the butter. Let the butter melt, and stir to mix in with the cabbage. Continue to cook the cabbage in the skillet, stirring often so that it does not burn on the bottom of the frying pan.
From theblackpeppercorn.com


10 BEST CARAMELIZED RED CABBAGE RECIPES | YUMMLY
Pork Chops, Red Cabbage and Pears Pork. pears, bacon, dried sage, dried thyme, salt, vinegar, New York (top loin) pork chops and 6 more.
From yummly.com


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