Smothered Pork Chops Cabbage Food

SKILLET PORK CHOPS WITH CABBAGE

Steps:

• Preheat the oven: Preheat the oven to 400°F.
• Serve: Carefully remove the skillet from the oven (the handle will be very hot). Let the meat and cabbage sit for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

PORK CHOPS & SMOTHERED CABBAGE

Steps:

• 1. In a large, deep skillet or dutch oven heat cooking oil. Brown seasoned pork chops in cooking oil until light brown. They do not have to be completely cooked as they will continue to cook in the cabbage. Stir in onions and saute until tender.
• 2. Add chopped cabbage and stir well. Add 1 tablespoon of Salt and Pepper (or to taste). If you like spicy food you may want to add a little red pepper.
• 3. Stir mixture well and pour in 12 oz. of water. Cook on medium low heat until cabbage is very tender, about 35 to 45 minutes. If you cook it on high heat, the cabbage will shrink more. Stir several times during this time. If cabbage tends to stick, add a little more water.
• 4. You can serve this as a side dish or serve over rice (like us Cajun's do) as a main dish.

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 .

SMOTHERED PORK CHOPS

Steps:

• Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
• Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

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.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

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.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 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
• Combine all ingredients thoroughly.