Best 8 Caraway Pork Chops And Red Cabbage Recipes

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**Caraway Pork Chops and Red Cabbage: A Symphony of Flavors**

Embark on a culinary journey with our delectable Caraway Pork Chops and Red Cabbage recipe, a harmonious blend of savory and tangy flavors. This dish features tender pork chops, infused with the aromatic essence of caraway seeds, perfectly complemented by the vibrant red cabbage, braised to perfection with a touch of sweetness. Indulge in this culinary masterpiece, where each bite is a symphony of flavors, leaving your taste buds tantalized and craving more.

**Additional Recipes to Explore:**

- **Creamy Mushroom Pork Chops:** Succulent pork chops smothered in a rich and creamy mushroom sauce, offering a comforting and hearty meal.

- **Pork Chops with Apples and Onions:** A classic combination of sweet apples, savory onions, and tender pork chops, creating a delightful harmony of flavors.

- **Pan-Fried Pork Chops with Garlic and Herbs:** Simplicity at its finest, these pan-fried pork chops are infused with the aromatic trinity of garlic, thyme, and rosemary, resulting in a flavorful and juicy dish.

- **Pork Chops with Apricot Glaze:** Experience a tantalizing fusion of sweet and savory with this recipe, where tender pork chops are glazed with a luscious apricot sauce, creating a delectable balance of flavors.

- **Pork Chops with Sweet and Sour Sauce:** Embark on a culinary adventure with this Asian-inspired dish, featuring succulent pork chops coated in a vibrant and tangy sweet and sour sauce, offering a delightful interplay of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CARAWAY PORK CHOPS AND RED CABBAGE



Caraway Pork Chops and Red Cabbage image

"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

4 boneless pork loin chops (5 ounces each)
1-1/4 teaspoons caraway seeds, divided
1 teaspoon rotisserie chicken seasoning
1 teaspoon brown sugar
1 tablespoon canola oil
4 cups shredded red cabbage
1 medium apple, peeled and thinly sliced
1/2 small onion, sliced
1 tablespoon water
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon reduced-sodium chicken bouillon granules
4 tablespoons apple jelly

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

BAKED PORK CHOPS WITH CARAWAY SEEDS AND CABBAGE



Baked Pork Chops with Caraway Seeds and Cabbage image

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

2 center-cut pork chops
1/2 teaspoon extra virgin olive oil
4 cups coleslaw mix or 4 cups finely shredded cabbage
1 -2 teaspoon caraway seed
2 tablespoons water (or more)
unrefined sea salt
pepper (optional)

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.

PORK CHOPS WITH CRANBERRY RED CABBAGE



Pork Chops with Cranberry Red Cabbage image

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

2 boneless pork loin chops (3/4 inch thinck)
1 tablespoon vegetable oil
1/4 cup water
1 teaspoon cider vinegar
3 cups shredded red cabbage
1/2 cup applesauce
1/4 cup jellied cranberry sauce
1/4 teaspoon caraway seeds

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.

BRAISED PORK AND CABBAGE



Braised Pork and Cabbage image

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

2 tablespoons olive oil
4 well-trimmed bone-in rib pork chops, 8 ounces each
Coarse salt and freshly ground pepper
1 large onion, finely chopped
1 package (1 pound) coleslaw mix
1 clove garlic, minced
3/4 cup cider vinegar
1 teaspoon caraway seeds, optional
3/4 pound small red potatoes, sliced 1/4 inch thick

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

SIMPLE PORK AND CABBAGE SKILLET



Simple Pork and Cabbage Skillet image

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

2 tablespoons vegetable oil
2 pork chops
½ large head cabbage, quartered
2 onions, cut into 8 wedges
2 tart apples, cored and chopped
2 cups water
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1 ½ teaspoons salt
½ teaspoon black pepper
½ cup water
2 tablespoons flour

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 RED CABBAGE



Pork Chops With Red Cabbage image

Make and share this Pork Chops With Red Cabbage recipe from Food.com.

Provided by JoAnn

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 head red cabbage, thinly sliced
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1 apple, cut into small chunks
1 teaspoon dried marjoram, crumbled
2 tablespoons balsamic vinegar
1 teaspoon olive oil
4 pork loin chops, well trimmed (1/2 inch)
1 teaspoon dried marjoram
1/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium chicken broth
1 tablespoon balsamic vinegar

Steps:

  • For Cabbage--.
  • Heat oil in skillet over medium heat.
  • Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
  • Stir in balsamic vinegar.
  • Season to taste with salt and pepper.
  • For Pork--.
  • Heat oil in another skillet over medium high heat.
  • Season pork chops with salt and pepper.
  • Rub with marjoram.
  • Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
  • Transfer cabbage to platter.
  • Place pork chops atop cabbage.
  • In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
  • Stir with wooden spoon, scraping up any browned bits.
  • Pour sauce over pork and serve.

PORK CHOPS WITH RED CABBAGE



Pork Chops with Red Cabbage image

Categories     Pork     Vegetable     Fry     Valentine's Day     Low Fat     Healthy     Cabbage     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Cabbage
2 teaspoons olive oil
1 small head red cabbage, thinly sliced
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon dried marjoram, crumbled
2 tablespoons balsamic vinegar*
Pork
1 teaspoon olive oil
4 5-ounce 1/2-inch-thick pork loin chops, well trimmed
1 teaspoon dried marjoram, crumbled
1/4 cup plus 2 tablespoons canned unsalted chicken broth
1 tablespoon balsamic vinegar*
Balsamic vinegar is available at specialty foods stores, Italian markets and some supermarkets.

Steps:

  • For cabbage:
  • Heat oil in heavy large skillet over medium heat. Add cabbage, onion, garlic and marjoram and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes. Stir in balsamic vinegar. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover skillet and let stand at room temperature. Bring to simmer before continuing with recipe.)
  • For pork:
  • Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.

SAUTEED PORK CHOPS WITH SWEET-AND-SOUR RED CABBAGE



Sauteed Pork Chops with Sweet-and-Sour Red Cabbage image

Categories     Onion     Pork     Roast     Dinner     Meat     Pork Chop     Fall     Oktoberfest     Cabbage     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

6 bacon slices, chopped
1 to 3 tablespoons vegetable oil
1 medium onion, chopped
1 small red cabbage (1 3/4 lb), halved lengthwise, cored, and sliced 1/4 inch thick
1/4 cup red-wine vinegar
3/4 cup water
2 tablespoons sugar
1/2 teaspoon caraway seeds
1 1/4 teaspoons salt
3/4 teaspoon black pepper
4 (1-inch-thick) bone-in rib pork chops (2 1/2 to 3 lb total)
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
  • Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan. Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
  • Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
  • Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.

Tips:

  • To achieve a crispy crust on the pork chops, ensure they are patted dry before searing in the skillet.
  • Use a heavy-bottomed skillet or grill pan to evenly distribute heat and prevent sticking.
  • Do not overcrowd the skillet when searing the pork chops, as this can lead to steaming rather than browning.
  • Allow the pork chops to rest for a few minutes before serving, as this helps to keep the juices inside the meat.
  • For a tangy twist, deglaze the skillet with apple cider vinegar or white wine before adding the red cabbage.
  • Simmer the red cabbage until it is tender but still retains a slight crunch.
  • Season the red cabbage to taste with salt, pepper, and caraway seeds.

Conclusion:

This flavorful and aromatic dish of Caraway Pork Chops and Red Cabbage is a perfect meal for any occasion. The tender and juicy pork chops, paired with the tangy and slightly sweet red cabbage, create a delightful combination of flavors and textures. The addition of caraway seeds adds a unique and earthy touch to the dish, while the simple yet flavorful sauce brings it all together. Whether served as a main course for a family dinner or as a special dish for a dinner party, this recipe is sure to impress.

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