BRAISED PORK AND CABBAGE
For a quick sauerkraut, we cooked packaged coleslaw mix with cider vinegar, onion, and caraway seeds. These flavors pair nicely with the pork and potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
- Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
- Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
- Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.
Nutrition Facts : Calories 471 g, Fat 21 g, Fiber 3 g, Protein 39 g
SKILLET PORK CHOPS WITH CABBAGE
Pork chops cooked low and slow become so tender and juicy-and so do the cabbage and apples that cook with them. Serve with a cold beer and imagine yourself at a biergarten in Germany.
Provided by Sheryl Julian
Categories Dinner 1-Pot Skillet Recipe Cabbage Pork Pork Chops
Time 1h10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 291 kcal, Carbohydrate 30 g, Cholesterol 33 mg, Fiber 7 g, Protein 13 g, SaturatedFat 3 g, Sodium 566 mg, Sugar 20 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
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
BRAISED CABBAGE WITH PORK
Cook cabbage in cider, with juniper and caraway, top with pan-fried spare rib pork chops and bake for a warming, hearty supper
Provided by Thane Prince
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 11
Steps:
- Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
- Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
- Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
- Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.
Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
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