Best 12 Pork Chops With Red Cabbage Recipes

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Pork chops and red cabbage is a classic combination that is both delicious and hearty. The pork chops are juicy and flavorful, while the red cabbage is tangy and sweet. This dish is perfect for a weeknight meal or a special occasion. This article provides three different recipes for pork chops and red cabbage:

* **Pork Chops with Red Cabbage and Apples:** This recipe is a classic take on the dish. The pork chops are browned in a skillet and then simmered in a mixture of red cabbage, apples, and spices.
* **Pork Chops with Red Cabbage and Bacon:** This recipe adds bacon to the mix for an extra boost of flavor. The bacon is cooked until crispy and then added to the skillet with the pork chops and red cabbage.
* **Pork Chops with Red Cabbage and Sausage:** This recipe uses sausage instead of bacon for a more savory flavor. The sausage is cooked until browned and then added to the skillet with the pork chops and red cabbage.

All three recipes are easy to follow and can be made in about an hour. They are also all delicious and sure to please everyone at the table.

Here are our top 12 tried and tested recipes!

NANCY'S PORK CHOP AND CABBAGE RECIPE



Nancy's Pork Chop and Cabbage Recipe image

This easy pork and cabbage recipe, handed down through the generations of Nancy's family, is a delicious combination of pork with cabbage.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h45m

Number Of Ingredients 6

6 pork chops
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon garlic powder , or to taste
1 head cabbage

Steps:

  • Gather the ingredients.
  • Season the pork with salt, pepper, and garlic powder.
  • In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its color and flavor from the caramelization of the pork. Work in batches if needed.
  • After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into 8 wedges.
  • Lower heat to medium-low to low. Add cabbage and a little more salt, cover, and simmer for 1 hour.
  • Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.
  • Serve with bread and homemade applesauce .

Nutrition Facts : Calories 145 kcal, Carbohydrate 12 g, Cholesterol 22 mg, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 241 mg, Sugar 6 g, Fat 8 g, ServingSize Serves 6, UnsaturatedFat 0 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 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

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 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.

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 FRUITY RED CABBAGE



Pork chops with fruity red cabbage image

A hearty pork dish that's full of flavour

Provided by Jo Pratt

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8

2 large or baking potatoes, cut into thin wedges
2 tbsp olive oil
½ red cabbage (approx 350g/12oz), core removed and finely sliced
1 onion , halved and sliced
2 tbsp cranberry sauce
1 apple , peeled, cored and chopped
2 tsp wholegrain mustard
4 pork loin chops, approx 140g/5oz each

Steps:

  • Heat oven to fan 200/fan 180C/gas 6. Put the potato wedges in a large roasting tray and toss in 1 tbsp of the oil. Roast for 10 mins until golden.
  • Meanwhile, heat the rest of the oil in a wok or large pan and tip in the red cabbage and onion. Stir-fry for 5 mins then stir in the cranberry sauce, apple and 4 tbsp water. Cover with a lid and leave to cook for 10-15 mins, depending on how thinly you shredded the cabbage.
  • Spread the mustard over the top of the chops and add to the roasting tray. Roast for another 15 mins until the chops are browned and cooked through. Season the cabbage to taste and serve with the mustardy pork chops and potato wedges.

Nutrition Facts : Calories 509 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium

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 SAUTEED RED CABBAGE



Pork Chops with Sauteed Red Cabbage image

Categories     Onion     Vegetable     Sauté     Dinner     Pork Chop     Cabbage     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 24

Brine:
6 cups water
1/4 cup coarse kosher salt
1/4 cup (packed) golden brown sugar
8 whole allspice
2 bay leaves
4 1- to 1 1/4-inch-thick pork rib chops
Red cabbage:
3 tablespoons olive oil
3/4 cup thinly sliced red onion
1 bay leaf
1 large fresh sage sprig
1/4 teaspoon dried crushed red pepper
6 cups thinly sliced red cabbage (about 1/2 of large head)
Pork:
1 tablespoon olive oil
1 cup low-salt chicken broth
1 cup beef broth
1 large fresh thyme sprig
2 fresh sage leaves plus 1 teaspoon chopped fresh sage
1 large fresh rosemary sprig
1 fresh parsley sprig
3 tablespoons butter, divided
2 tablespoons red wine vinegar

Steps:

  • For brine:
  • Bring 6 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, whole allspice, and bay leaves to boil in large saucepan, stirring to dissolve salt and brown sugar. Cool brine completely in refrigerator; add pork chops and refrigerate overnight.
  • For red cabbage:
  • Heat olive oil in heavy large saucepan over medium-high heat. Add sliced red onion and sauté 2 minutes. Stir in bay leaf, sage sprig, and dried crushed red pepper. Add sliced red cabbage and cook until wilted and crisptender, stirring often, about 10 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • For pork:
  • Preheat oven to 300°F. Remove pork chops from brine; pat dry. Season lightly with salt and generously with ground black pepper. Heat olive oil in heavy large ovenproof skillet over high heat. Cook pork chops in skillet until browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer inserted horizontally into pork chops registers 145°F, about 7 minutes. Transfer pork to plate (do not clean skillet). Add chicken broth, beef broth, thyme sprig, sage leaves, rosemary sprig, and parsley sprig to skillet and boil until liquid is reduced to 1/2 cup, about 9 minutes. Discard herbs. Whisk in 1 teaspoon chopped sage and 1 tablespoon butter. Keep warm.
  • Rewarm cabbage. Stir in remaining 2 tablespoons butter and 2 tablespoons red wine vinegar. Season to taste with salt and pepper.
  • Divide cabbage among plates. Place 1 pork chop on each plate. Drizzle pork with sauce and serve.

SLOW-COOKER PORK WITH SWEET-SOUR RED CABBAGE



Slow-Cooker Pork with Sweet-Sour Red Cabbage image

Featuring pork, cabbage and apples, a German-style supper brings an Oktoberfest feel to your table throughout the year.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h15m

Yield 6

Number Of Ingredients 7

4 cups shredded red cabbage
1 medium onion, thinly sliced
1 medium apple, peeled and chopped (1 cup)
1/2 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon salt
2 1/2- to 3-pound pork boneless shoulder roast

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Mix cabbage, onion, apple, brown sugar, vinegar and 1/2 teaspoon of the salt in cooker.
  • Spray 12-inch nonstick skillet with cooking spray. If pork roast comes in netting or is tied, do not remove. Sprinkle pork with remaining 1/2 teaspoon salt. Cook pork in skillet over medium-high heat 5 to 6 minutes, turning occasionally, until brown on all sides. Place pork on cabbage mixture.
  • Cover and cook on Low heat setting 7 to 9 hours.
  • Remove netting or strings from pork. Serve pork with cabbage.

Nutrition Facts : Calories 480, Carbohydrate 26 g, Cholesterol 120 mg, Fiber 2 g, Protein 41 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 24 g, TransFat 0 g

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

Tips:

  • For the best flavor, choose bone-in pork chops that are at least 1 inch thick.
  • To ensure that the pork chops are cooked through, use a meat thermometer to check that they have reached an internal temperature of 145 degrees Fahrenheit.
  • If you don't have a meat thermometer, you can also check for doneness by cutting into the pork chop and making sure that the juices run clear.
  • For a more flavorful sauce, use a combination of chicken broth, white wine, and Dijon mustard.
  • Be sure to simmer the sauce for at least 15 minutes to allow the flavors to meld.
  • Serve the pork chops with the red cabbage and your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

This recipe for pork chops with red cabbage is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are tender and juicy, and the red cabbage is flavorful and slightly sweet. The sauce is rich and creamy, and it perfectly complements the pork chops and cabbage. This recipe is sure to be a hit with your family and friends.

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