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
DIJON PORK WITH APPLES AND CABBAGE
A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
Provided by Molly Gilbert
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
- Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
- Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
- Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
- Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).
Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g
ASIAN PORK CABBAGE STIR-FRY
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,
Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
MUSTARD-CRUSTED PORK LOIN WITH APPLE-CABBAGE SLAW
Pork loin roast recipe with cooked apples and cabbage
Provided by Stuart O'Keeffe
Categories HarperCollins Pork Roast Apple Cabbage Mustard Dinner Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
- Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
- In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
- Remove foil from pork and slice.
- Spread cabbage on a platter, top with pork slices, and serve.
BEER-MARINATED PORK TENDERLOIN WITH RED CABBAGE
Provided by Bon Appétit Test Kitchen
Categories Beer Pork Roast Dinner Pork Tenderloin Winter Cabbage Bon Appétit Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 tablespoon vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.
- Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8-10 minutes.
- Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°F, 10-15 minutes. Transfer to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.
- Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15-20 minutes. Add remaining 1 teaspoon vinegar and toss to combine.
- Slice pork and serve with cabbage mixture and sauce.
ROAST PORK WITH CABBAGE AND POTATOES
Pork loin is roasted in the oven with cabbage, potatoes and carrots for an easy and delicious family dinner.
Provided by Annie
Categories Main Dish
Time 2h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Crush the caraway seeds in a blender or coffee grinder.
- Heat 1 tablespoon of the oil in a skillet on medium. Saute the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds for 5 minutes. Put the vegetables in the bottom of a roasting pan.
- Add 1 T oil, the cabbage and another 1 t. caraway seeds to the skillet. Saute for 5 minutes and add to the roasting pan.
- Combine remaining caraway seeds, garlic, salt and pepper. Rub the pork roast with the mix. Then heat the rest of the olive oil and brown the pork roast on all sides. Put it on top of the vegetables in the roasting pan.
- Add the broth and molasses to the skillet. Scrape the bottom of the skillet to deglaze it. Pour the liquid over the pork roast and vegetables. Season with salt and pepper to taste.
- Roast uncovered in the oven for 45 minutes. Then stick the potatoes in around the roast and cook for another 45 minutes, uncovered.
- Check the temperature with a meat thermometer and make sure the roast has reached at least 145 F. If not put it back in the oven a little longer.
- Let rest for 10 minutes before slicing.
Nutrition Facts : Calories 896 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 30 grams fat, Fiber 8 grams fiber, Protein 74 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1230 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
PORK TENDERLOIN SMOTHERED IN CABBAGE
This recipe is from the Chicago Tribune Magazine. It is an elegant dish ideal for your next dinner party; yet the preparation is surprisingly easy.
Provided by shelbyrose
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
- Blanche in boiling salted water for 5 minutes.
- Drain and rinse under cold water to cool.
- In a small bowl, combine flour, paprika, salt and pepper.
- Remove 2 tablespoons of the flour mixture and set aside.
- Dust the tenderloin in the remaining flour.
- In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
- Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
- Remove meat and set aside.
- Add onion and blanched cabbage to the casserole.
- Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
- In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
- Add wine and milk, continuously stirring until a smooth sauce forms.
- Add horseradish, mustard and cayenne.
- Stir sauce into cabbage mixture.
- Nestle the tenderloin into the cabbage so that it is completely covered.
- Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
- Carve the meat into medallions.
- Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
- If desired, serve steamed new potatoes on the same plate.
- Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.
PORK TENDERLOIN WITH CABBAGE AND BACON
Make and share this Pork Tenderloin With Cabbage and Bacon recipe from Food.com.
Provided by Irmgard
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat half of the oil in a frying pan over medium heat and brown the pork on all sides.
- Transfer to a baking dish and roast for 40 minutes in a 350 degree F oven. The pork will be cooked through but still nice and juicy.
- When done, transfer to a cutting board and let rest until ready to slice.
- Meanwhile, in a separate pan, heat the remaining oil, add the bacon and cook for 4 minutes.
- Add the cabbage and apples and cook until soft.
- Stir in the butter and season to taste.
- Divide the cabbage between four plates and top each with the pork.
Nutrition Facts : Calories 437.5, Fat 29.8, SaturatedFat 8.1, Cholesterol 114.3, Sodium 189, Carbohydrate 9.6, Fiber 1.7, Sugar 7.2, Protein 32.3
PORK TENDERLOIN WITH ROASTED CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
- Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
- Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
- Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.
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- Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.
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- Season pork with salt and pepper. Heat 1 tablespoon oil in a large, high-sided skillet over medium heat. Add the pork and cook until the pork develops a golden crust on all sides and is almost cooked through, approximately 6-8 minutes. Remove from skillet and tent with foil.
- Add remaining tablespoon oil to the skillet, along with the red onion and cabbage. Season with salt and black pepper, to taste, and cook until the veggies become soft and slightly glossy, around 15-20 minutes.
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- Using a very sharp knife, trim the white membrane from the pork and season it on all sides with salt and pepper.
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- In a medium bowl, combine the cider marinade ingredients, from the cider through the dried tarragon.
- Rinse and pat dry the pork tenderloin. Place the pork in a large sealable plastic bag. Pour the marinade over the pork and seal the bag. Gently toss the pork with the marinade so that it is well coated. Marinate in the refrigerator for 1 to 2 hours, taking the pork out to marinate at room temperature 15 minutes prior to cooking.
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