Pork chops smothered in cabbage is a classic comfort food dish that is easy to make and packed with flavor. The combination of tender pork chops and savory cabbage creates a hearty and satisfying meal that is perfect for a weeknight dinner or a special occasion. With just a few simple ingredients and a little time, you can create a delicious dish that will please the whole family.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE
Make and share this Smothered Pork Chops With Apples, Onions and Cabbage recipe from Food.com.
Provided by Eric R.
Categories One Dish Meal
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 15
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.
SMOTHERED PORK CHOPS & CABBAGE
One of my family favorites!
Provided by Kima McCartney
Categories Steaks and Chops
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Cover and cook all ingredients except pork chops, cranberry juice and parsley in dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low.
- 2. Cook 20 minutes, stirring occasionally.
- 3. Trim fat from pork.
- 4. Stir cranberry juice into cabbage mixture; add pork.
- 5. Heat to boiling; reduce heat.
- 6. Cover and simmer about 45 minutes or until pork is tender.
- 7. Remove bay leaf.
- 8. Serve cabbage over pork chops.
- 9. Sprinkle with parsley.
Tips:
- Use thick pork chops: Thicker chops will hold up better to the cooking process and stay juicy.
- Season the pork chops liberally: Pork chops can easily become bland, so be sure to season them generously with salt, pepper, and other spices.
- Cook the pork chops over medium heat: Cooking the pork chops over medium heat will help them cook evenly without drying out.
- Do not overcrowd the pan: If you overcrowd the pan, the pork chops will not cook evenly.
- Cook the cabbage until it is tender: The cabbage should be cooked until it is tender but still has a bit of a crunch.
- Serve the pork chops and cabbage immediately: Pork chops and cabbage are best served immediately after they are cooked.
Conclusion:
Pork chops smothered in cabbage is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are juicy and flavorful, and the cabbage is tender and slightly sweet. This dish is sure to please everyone at the table.
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