Best 2 Pork Loin And Cabbage Recipes

Pork loin and cabbage is a classic comfort food dish that is hearty, flavorful, and easy to make. It is a great way to use up leftover pork loin, and it can also be made with fresh pork loin. The combination of pork and cabbage is a natural one, and the two ingredients complement each other perfectly. The pork is tender and juicy, while the cabbage is slightly sweet and crunchy. This dish is also very versatile, and it can be served with a variety of sides, such as mashed potatoes, rice, or noodles.

Here are our top 2 tried and tested recipes!

PORK LOIN AND CABBAGE

Pork Loin and Cabbage image

Pork loin chops cooked in a skillet with cabbage. My kids love this recipe!

Provided by DEADEA6

Categories Meat and Poultry Recipes Pork

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
8 boneless pork loin chops
salt and pepper to taste
1 small head cabbage, chopped
seasoned salt
2 tablespoons Worcestershire sauce

Steps:

Heat the oil in a skillet over medium heat. Season the pork chops with salt and pepper, and brown on both sides in the skillet. Place the cabbage on top of the chops, and sprinkle with seasoned salt and Worcestershire sauce. Cover skillet and cook 15 minutes.
Uncover skillet, place chops on top of the cabbage, and continue cooking 15 minutes, or until pork chops are done.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 6 g, Cholesterol 40.9 mg, Fat 15.7 g, Fiber 2.2 g, Protein 11.7 g, SaturatedFat 5.2 g, Sodium 112.9 mg, Sugar 3.3 g

ROASTED LOIN OF PORK WITH BRAISED RED CABBAGE AND PORT WINE SAUCE

ROASTED LOIN OF PORK WITH BRAISED RED CABBAGE AND PORT WINE SAUCE image

Categories Pork Roast

Yield 6-8 servings

Number Of Ingredients 27

Ingredients

for Port Wine Sauce:
1 tablespoon (1/2 ounce) unsalted butter
2 large shallots, trimmed, peeled, and chopped (2 tablespoons)
1/4 cup balsamic vinegar
1 cup ruby port
1 cup Brown Veal Stock
For pork loin:
Kosher salt
3 tablespoons granulated sugar
2 tablespoons cracked black peppercorns
1 tablespoons dried thyme
4 whole cloves
4 whole allspice, cracked
1 bay leaf
1 center-cut pork loin, rib bones left in (2 1/2 to 3 pounds)
1 head (1 pound) red cabbage, cored, split and cut into 1/4-inch slices
Freshly cracked black pepper
1 large onion (12 ounces), peeled and cut into1/2-inch-thick round slices
1 tablespoon vegetable oil
1 large garlic clove, peeled and chopped(1 teaspoon)
1/4 cup balsamic vinegar
8 fresh sage leaves, chopped fine
1 tablespoon drained capers
Prepare the Port Wine Sauce. In a small saucepan, over medium-high heat, melt the butter. Sauté the shallots until wilted, about 5 minutes. Pour in 1/4 cup balsamic vinegar and cook until completely absorbed, about 2 to 3 minutes. Add the port and cook until 1/2 cup remains, about 5 to 10 minutes. Add the stock and cook until the sauce begins to thicken, about 5 to 10 minutes. Strain the sauce through a fine-mesh strainer into a double boiler and keep warm.
Brine the pork:
Crack the allspice. In a kettle bring water to a boil and add allspice, salt, sugar, 2 tablespoons pepper, thyme, cloves, and bay leaf and simmer 15 minutes. Cool brine in bowl large enough to hold brine and pork. Chill brine for 2 hours.
Add pork, making sure it is completely covered with brine. Marinate, covered and chilled, at least 2 days or up to three.

Steps:

In a large stockpot, bring approximately 4 quarts of water to a boil and add 1 tablespoon of kosher salt. Fill a large mixing bowl with ice water. Blanch the red cabbage for about 30 seconds in a strainer in the large stockpot. After blanching, plunge the strainer containing the cabbage in the ice water for about 30 seconds. Dry the cabbage with a towel and reserve. Preheat the oven to 400 degrees. Season the pork lightly with black pepper.In a large cast-iron skillet, over medium-high heat, brown the pork loin on all sides, about 10 to 15 minutes. When properly browned, remove the pork loin to a platter and reserve. Distribute the onion slices on the bottom of the cast-iron skillet and place the browned pork loin on top. Transfer to the oven and roast until the internal temperature of the pork is 150 degrees, about 20 to 25 minutes. Remove the cast-iron skillet from the oven, transfer the pork loin from the skillet to a platter and let it rest in a warm spot. Scrape the bottom of the skillet to loosen any browned particles. Remove any burned onions. Sauté remaining onions over medium heat until caramelized, about 10 minutes, remove from the pan and reserve. In a large sauté pan, over high heat, preheat the vegetable oil. Add the garlic and blanched cabbage. Sauté until the cabbage is thoroughly heated through, but still crisp, about 4 to 5 minutes. Add the 1/4 cup balsamic vinegar and the caramelized onions from the cast-iron skillet, stir briefly, add the sage and capers, and season with kosher salt and black pepper to taste. Remove from the heat and keep warm. To serve, cut the pork loin into 1/2-inch-to-2-inch-thick slices with one bone in each slice. Place the cooked cabbage on a large warm platter. Arrange the slices of pork on the cabbage, ladle the sauce over, and serve immediately.

Tips:

To ensure your pork loin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well done.
For a flavorful and crispy crust on your pork loin, sear it in a hot skillet before roasting it in the oven.
If you don't have a braising pan, you can use a large skillet or Dutch oven instead. Just be sure to adjust the cooking time accordingly.
To make the cabbage even more tender, braise it for a longer period of time. You can also add a splash of white wine or chicken broth to the braising liquid for extra flavor.
Serve the pork loin and cabbage with mashed potatoes, roasted vegetables, or your favorite side dish.

Conclusion:

Pork loin and cabbage is a classic combination that is both delicious and easy to make. With a little planning and effort, you can create a restaurant-quality meal that your family and friends will love. So next time you're looking for a simple yet satisfying dish, give pork loin and cabbage a try. You won't be disappointed!