pork chops and cabbage recipe

Written BySheba G Updated On
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The Best pork chops and cabbage recipe

This pork chops and cabbage recipe is one of my go to meals when I want something hearty and comforting. My family loves how the cabbage gets tender and flavorful from cooking with the pork chops. It is a simple one pan dish that comes together easily on a busy weeknight. The cabbage adds fiber and vitamins while the pork chops provide protein, making it a balanced meal. I love that I can use pantry staples and still get a dinner that feels special. Even my kids ask for seconds which is always a win in my book.

This recipe works for a casual family dinner or even a small gathering. The flavors blend together as it cooks, creating a savory dish that pairs well with rice or crusty bread. I appreciate that it does not require a lot of fancy ingredients or complicated steps. Just sear the chops, cook the cabbage, and let everything simmer until tender. It is a reliable recipe that I turn to again and again.

The health benefits are a nice bonus. Cabbage is low in calories and high in vitamin C and fiber. Pork chops provide B vitamins and protein. This meal keeps you full without feeling heavy. It is a great way to get your family to eat more vegetables without any complaints.

One Pan Pork Chops and Cabbage

4.6 from 1545 votes

Tender pork chops simmered with caramelized cabbage and onions in a savory broth. This easy one pan meal is perfect for busy weeknights and uses simple ingredients.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork Chops

4 bone in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the Cabbage

1 medium head green cabbage, cored and sliced into thin strips
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 teaspoon caraway seeds (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Season the pork chops on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
2Heat the olive oil in a large skillet or Dutch oven over medium high heat. Add the pork chops and sear for 3 to 4 minutes per side until golden brown. Remove the chops to a plate and set aside.
3Reduce the heat to medium. Add the sliced onion to the pan and cook for 3 to 4 minutes, stirring occasionally, until softened.
4Add the minced garlic and cook for 30 seconds until fragrant.
5Add the sliced cabbage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine and cook for 2 to 3 minutes until the cabbage starts to wilt.
6Pour in the chicken broth and apple cider vinegar. Sprinkle the caraway seeds over the cabbage if using. Stir everything together.
7Nestle the seared pork chops back into the cabbage mixture, including any juices from the plate. Bring the liquid to a simmer.
8Cover the pan with a lid, reduce the heat to low, and let it cook for 15 to 20 minutes until the pork chops are cooked through and the cabbage is tender. An instant read thermometer inserted into the thickest part of the chop should read 145 degrees F.
9Remove the lid and let it rest for 5 minutes before serving. Taste and adjust seasoning with more salt and pepper if needed.

🔧Equipment

Large skillet or Dutch oven with lid
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 30g

📝Notes

Tips: For extra flavor, you can add a splash of white wine instead of some of the broth. If you prefer a sweeter cabbage, add a tablespoon of brown sugar along with the broth. Leftovers keep well in the fridge for up to 3 days.

Watch Video Of How One Pan Pork Chops and Cabbage Works

This pork chops and cabbage recipe is always a good idea for a family dinner or a casual get together. It is simple to make, uses affordable ingredients, and fills the house with a wonderful aroma. I hope your family enjoys it as much as mine does.

❓ Frequently Asked Questions About One Pan Pork Chops and Cabbage

1. Can I use boneless pork chops for this recipe?

Yes, boneless pork chops work fine. Just adjust the cooking time slightly as they may cook faster. Check for doneness at around 145 degrees F.

2. How do I prevent the cabbage from becoming too watery?

Make sure to cook the cabbage uncovered for a few minutes after adding it to the pan. This allows some moisture to evaporate. Also, do not add extra broth beyond what the recipe calls for.

3. Can I make this recipe in a slow cooker?

Yes, you can. Sear the pork chops and cook the onions and garlic on the stovetop first. Then transfer everything to a slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours.

4. What can I substitute for caraway seeds?

If you do not have caraway seeds, you can leave them out or use a pinch of fennel seeds or dill. The dish will still taste great without them.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium low heat or in the microwave until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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