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
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.
SKILLET BARBECUED PORK CHOPS
On days I volunteer at church or shuttle between after-school activities, I'm glad this dinner comes together in one skillet. The sauce makes the chops so moist and tender. I also simmer it up with other meats like beef or venison steaks.-Tammy Messing, Ruth, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in butter over medium-high heat. Remove chops. , In the drippings, saute onion until golden brown. Add the water, brown sugar, barbecue sauce and Worcestershire sauce. Return chops to the skillet. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until a thermometer inserted in pork reads 145°. Remove chops; keep warm., Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 423 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 1214mg sodium, Carbohydrate 58g carbohydrate (51g sugars, Fiber 1g fiber), Protein 22g protein.
PORK CHOPS WITH CABBAGE 'N' TOMATO
You won't believe the great flavor in this dish from William Babrick of Washington, Indiana. Tomato and sweet red pepper make it a feast for your eyes and your stomach!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika. , Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160° and vegetables are tender. ,
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 286mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
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
SKILLET PORK AND CABBAGE
Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar. Yield 1 pork chop and about 2/3 cup of vegetables per serving = POINTS® Value: 3
Provided by Cucina Casalingo
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
- Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds.
- Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side.
- Remove pork and set aside. (If necessary, cook pork chops in two batches.)
- Remove skillet from heat and coat with more cooking spray; add onion and garlic.
- Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes.
- Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon.
- Stir in thyme, pepper and remaining 1/2 teaspoon of salt.
- Return pork to skillet; sprinkle cabbage on top.
- Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes.
PORK CHOPS WITH RED CABBAGE
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
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.
BRAISED PORK CHOPS WITH CABBAGE
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
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.
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PORK CHOP & CABBAGE SKILLET - FOODLAND
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Servings 4Calories 360 per servingTotal Time 45 mins
- Heat oil in large skillet set over medium heat. Season pork chops with salt and pepper. Cook chops about 2 min. per side, or until golden. Transfer to plate.
- Add bacon and potatoes to skillet. Cover and cook, stirring occasionally, 5 to 6 min., or until potatoes are softened and caramelized. Add vinegar and scrape up browned bits from bottom of skillet.
- Increase heat to medium-high. Stir in broth. Cover and cook 4 to 6 min. until potatoes begin to turn tender. Return pork chops to skillet. Cover and cook another 3 to 4 min., or until potatoes are fully tender and pork chops are cooked through, reaching an internal temperature of 71°C (160°F). Sprinkle with parsley to serve.
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