CARAWAY PORK CHOPS AND RED CABBAGE
"My husband loves cooked red cabbage. This is my spin on a savory one-skillet supper that my 18-year-old son also enjoys. I serve it with mashed potatoes." -Judy Rebman, Frederick, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.
Nutrition Facts : Calories 319 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
PAN-ROASTED PORK CHOPS WITH CABBAGE AND CARROTS
A generous side of fresh veggies makes hearty comfort food lighter. Super-succulent pork chops and roasted carrots are paired with vastly underrated cabbage to create a vibrant vegetable medley that is equal parts flavorful and nutritious. Aromatic caraway lends earthiness while apple jelly adds a sweet contrast to the finishing sauce. This meal is pretty enough to showcase, yet fast enough for weeknight cooking. Enjoy it with a side of wild rice or roasted potatoes for a well-balanced meal the whole family will love
Provided by Adam Hickman
Time 30m
Yield Serves 4 (serving size: 1 pork chop, 3/4 cup cabbage mixture, and 1 1/2 tbsp. sauce)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees F.
- Sprinkle pork chops evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large ovenproof skillet over medium-high heat. Add pork chops; cook 4 minutes per side or until desired degree of doneness. Remove from pan; cover to keep warm.
- Add cabbage, carrot, caraway seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan. Stir in stock, scraping bottom of pan to loosen browned bits. Cover and place pan in oven. Bake at 400 degrees F for 12 minutes or until carrots are tender.
- Remove cabbage mixture from pan; cover to keep warm. Add vinegar, apple jelly, and oil to pan; bring to a boil over medium-high. Cook 3 minutes or until slightly reduced and smooth, stirring with a whisk. Divide pork chops and cabbage mixture among 4 plates. Drizzle evenly with vinegar mixture.
Nutrition Facts : Calories 310, Carbohydrate 17 g, Cholesterol 78 mg, Fat 16 g, Fiber 2 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 459 mg, Sugar 12 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.
BAKED PORK CHOPS WITH CARAWAY SEEDS AND CABBAGE
I always adapt this original recipe from nutritionist Melissa Diane Smith's book, "Going Against the Grain". It's a terrific recipe. I use a 9x13 pan, 4 chops, as much cabbage mix as will fit in the pan, and lots & lots of caraway. I haven't needed much water, I've found, but I always check anyway. This is so easy, you have to try it at least once! Maybe you'll love it! I do, which is why I make enough to have leftovers. : )
Provided by GinnyP
Categories One Dish Meal
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Heat oil on medium in a nonstick frying pan and quickly brown pork chops on both sides.
- Put the pork chops in a covered baking dish.
- Place the shredded cabbage around the pork chops, sprinkle with the caraway seeds, and add 2 T of water.
- Bake, covered, for 1 hour.
- Halfway through, check dish and add more water if needed.
- When done, sprinkle with salt and pepper to taste 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.
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
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
PORK CHOPS WITH CRANBERRY RED CABBAGE
My mother was of German heritage, so we had pork and sauerkraut often, along with potatoes. The cranberry sauce in the recipe adds a great flavor surprise. -Doris Heath Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes., Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11x7-in. baking dish; top with pork chops. Cover and bake a 350° for 50-60 minutes or until pork is tender.
Nutrition Facts : Calories 315 calories, Fat 13g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 51mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 3g fiber), Protein 23g protein.
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