Best 9 Pickly Pork Chops With Potatoes And Cabbage Recipes

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**Pork chops**, a succulent and flavorful cut of meat, take center stage in this delectable dish, accompanied by hearty potatoes and tender cabbage. Each element is imbued with a symphony of tangy, savory, and herbaceous flavors, creating a harmonious and unforgettable culinary experience. The pork chops are marinated in a zesty concoction of vinegar, brown sugar, garlic, and spices, infusing them with a mouthwatering depth of flavor. Roasted to perfection, they emerge with a crisp exterior and a juicy, tender interior. The potatoes and cabbage, roasted alongside the pork chops, soak up the tantalizing marinade, resulting in a medley of caramelized and succulent vegetables. This dish is a perfect harmony of textures and flavors, offering a delightful balance of tangy, savory, and sweet notes in every bite.

**Recipes in the article:**

1. **Pickly Pork Chops**: This recipe showcases a marinade that tenderizes and infuses the pork chops with a delightful tangy flavor. The chops are then roasted to perfection, resulting in a juicy and flavorful protein.

2. **Roasted Potatoes and Cabbage**: This recipe provides a simple yet flavorful way to roast potatoes and cabbage. The vegetables are seasoned with salt, pepper, and herbs, then roasted until tender and slightly caramelized.

3. **Tangy Cabbage Slaw**: This refreshing slaw adds a crunchy and tangy element to the dish. Shredded cabbage is tossed with a vinegar-based dressing, resulting in a bright and flavorful side dish.

Here are our top 9 tried and tested recipes!

PORK CHOP, CABBAGE, POTATO CASSEROLE



Pork Chop, Cabbage, Potato Casserole image

This is very hearty and needs only a salad to complete the meal. I like to use more onions and garlic than posted. And it tastes great as leftovers. Tastes best when celery soup is used.

Provided by Kathy228

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork chops
1 medium onion, coarse chopped
1 teaspoon salt
pepper
1 tablespoon garlic powder
2 tablespoons oil
1 (10 3/4 ounce) can cream of celery soup (don't substitute)
1 1/2 cups milk
1/2 head cabbage, sliced
3 medium potatoes, peeled and sliced

Steps:

  • Brown pork chops, onions, and seasonings in oil.
  • Take chops out of pan and set aside.
  • Add celery soup and milk to the same pan with the onions and simmer until heated through.
  • Put one half of the sliced potatoes in a sprayed casserole pan.
  • Place one half of the cabbage over potatoes.
  • Pour one half of soup mixture over that.
  • Repeat.
  • Place browned pork chops on top.
  • Cover and bake at 350°F for 1 hour or until potatoes are tender.
  • Remove cover last 20 minutes.

Nutrition Facts : Calories 682.5, Fat 35.5, SaturatedFat 11.4, Cholesterol 135.2, Sodium 1336.7, Carbohydrate 48.2, Fiber 7.2, Sugar 8, Protein 43.7

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 CHOP AND CABBAGE CASSEROLE



Pork Chop and Cabbage Casserole image

A complete pork chop dinner in a baking dish. Easy and tasty.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 2h

Yield 4

Number Of Ingredients 7

1 small head cabbage, shredded
4 potatoes, peeled and sliced
salt to taste
1 (10.75 ounce) can condensed cream of chicken soup
½ (10.75 ounce) can water
1 small onion, diced
4 pork chops

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
  • Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
  • In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

Nutrition Facts : Calories 370 calories, Carbohydrate 54.2 g, Cholesterol 42.2 mg, Fat 8.3 g, Fiber 7.3 g, Protein 21.5 g, SaturatedFat 2.9 g, Sodium 624.9 mg, Sugar 7.6 g

DIJON PORK CHOPS WITH CABBAGE AND FENNEL



Dijon Pork Chops with Cabbage and Fennel image

While living in Switzerland for a few years, my friends introduced me to an area renowned for their cabbage, pork and potato dishes. I decided to try a cabbage and fennel combination and believe they complement each other well. -Grace Voltolina, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 15

1 small head green cabbage (about 1-1/2 pounds)
1 small head red cabbage (about 1-1/2 pounds)
4 tablespoons whole grain Dijon mustard, divided
2 tablespoons light brown sugar
3 teaspoons kosher salt, divided
2-1/2 teaspoons pepper, divided
3 cups chicken stock
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 garlic cloves, thinly sliced
3 large Granny Smith apples, quartered
1 fennel bulb, cored and cut into 1/4-inch slices
3 teaspoons rubbed sage
6 center-cut pork rib chops (1 inch thick and 8 ounces each)
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock., In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes., Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan., Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.

Nutrition Facts : Calories 435 calories, Fat 16g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 1533mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 10g fiber), Protein 36g protein.

PORK CHOP STEW RECIPE WITH CABBAGE AND POTATOES



Pork Chop Stew Recipe with Cabbage and Potatoes image

Provided by My Food and Family

Categories     Home

Time 7h30m

Number Of Ingredients 14

6 pork loin chops
4 Tbsp flour, divided
2 Tbsp oil
4 medium potatoes, cubed (sweet or white potatoes or a combination of both)
1 medium onion, chopped
4 carrots, diced
1 small cabbage, cut in thin wedges, optional
1/4 tsp salt
1/2 tsp pepper
2 tsp beef bouillon granules or equivalent base
1/4 cup water
1 can (14 1/2 oz.) sliced stewed tomatoes
1/2 cup sour cream
2 Tbsp cornstarch

Steps:

  • Trim fat from chops, then coat with 2 tablespoons flour. Brown chops in skillet in hot oil over medium heat.
  • Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over the vegetables and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, the browned pork chops, bouillon granules, 1/4 cup water, and stewed tomatoes. Do not stir.
  • Cover and cook on HIGH for 3 1/2 to 4 hours, or cook on LOW for 7 to 8 hours.
  • In small saucepan, stir together sour cream and cornstarch until smooth. Pour cooking liquid into a 2-cup measure; add enough water or milk to equal 1 1/2 cups. Stir into sour cream mixture in saucepan. Cook and stir over medium-low heat until thick and mixture comes to a boil. Serve with pork chops.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PORK CHOPS, CABBAGE, POTATO CASSEROLE RECIPE - (4.2/5)



PORK CHOPS, CABBAGE, POTATO CASSEROLE Recipe - (4.2/5) image

Provided by Sube

Number Of Ingredients 10

1 1/2 lbs pork chops
1 medium onion, coarse chopped
1 teaspoon salt
pepper
1 tablespoon garlic powder...
2 tablespoons oil
1 (10 3/4 ounce) cans cream of celery soup ( don't substitute)
1 1/2 cups milk
1/2 head cabbage, sliced
3 medium potatoes, peeled and sliced

Steps:

  • Brown pork chops, onions, and seasonings in oil. Take chops out of pan and set aside. Add celery soup and milk to the same pan with the onions and simmer until heated through. Put one half of the sliced potatoes in a sprayed casserole pan. Place one half of the cabbage over potatoes. Pour one half of soup mixture over that. Repeat. Place browned pork chops on top. Cover and bake at 350°F for 1 hour or until potatoes are tender. Remove cover last 20 minutes.

PORK CHOPS WITH RED CABBAGE



Pork Chops with Red Cabbage image

Steve Rose of Mesa, Arizona adds pineapple and sweet-and-sour cabbage to these tender chops to give them tangy flavor.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

5 boneless pork loin chops (4 ounces each)
1 tablespoon olive oil
1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained
1 can (8 ounces) unsweetened pineapple chunks, drained
1 tablespoon minced fresh parsley
1 teaspoon dried minced onion
1 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
Dash celery seed
1 small onion, peeled and halved

Steps:

  • In a large nonstick skillet, brown pork chops on both sides in oil. In a bowl, combine the cabbage, pineapple, parsley, dried onion, oregano, pepper and celery seed. Cut each onion half into eight wedges; place over pork chops. Top with cabbage mixture. , Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender.

Nutrition Facts : Calories 336 calories, Fat 8g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 67mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK CHOPS WITH DILL PICKLE MARINADE



Pork Chops with Dill Pickle Marinade image

Marinate center-cut pork chops in the pickling liquid of store-bought dill pickles: sounds strange, but it's a winner!

Provided by Karen

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 8h21m

Yield 4

Number Of Ingredients 3

4 center cut pork chops
1 cup dill pickle juice
salt and pepper to taste

Steps:

  • Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator at least one hour, but I recommend from 8 to 24 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Drain pork chops and discard marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 3.8 calories, Carbohydrate 1.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1113 mg

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:

  • Use a good quality pork chop for the best flavor. Look for chops that are at least 1-inch thick and have a good amount of marbling.
  • Brine the pork chops before cooking to help them stay moist and flavorful. A simple brine can be made with water, salt, and brown sugar.
  • Sear the pork chops over high heat to create a nice crust. This will help to lock in the juices and flavor.
  • Finish cooking the pork chops in the oven at a moderate temperature. This will help to ensure that they are cooked through without drying out.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Pickly pork chops with potatoes and cabbage is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are tender and flavorful, and the potatoes and cabbage are a great way to add some vegetables to your meal. This dish is also very affordable, making it a great option for families on a budget.

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