PORK CHOPS WITH SAUTEED RED CABBAGE

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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.

Your Dad
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I can't wait to make this recipe for my friends and family!


Abdou Berouane
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I'm excited to try this recipe with different types of meat, like chicken or fish.


Rashidul 81
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This recipe is a great starting point, but you can definitely customize it to your own taste.


david keyes
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I thought the recipe was a bit bland. I added some extra spices to taste.


CrazyCrypticKid
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I would have liked more detailed instructions on how to cook the pork chops.


Jude Rwakayanga
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Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.


Yohanes Daniel
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The cabbage was a bit too sweet for my taste.


Marion Scully
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I followed the recipe exactly and the pork chops turned out dry. I'm not sure what went wrong.


Yasin Sheikh
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This recipe is a keeper! I'll definitely be making it again.


RF. 00
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I'm not a big fan of pork chops, but this recipe changed my mind. The chops were so juicy and tender, and the cabbage was the perfect accompaniment.


Tobyn Graham
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I made this recipe last night and it was delicious! The pork chops were cooked perfectly and the cabbage was so flavorful.


Sammy Vick
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The combination of pork chops and sauteed red cabbage is a classic for a reason. It's a delicious and hearty meal that's perfect for a weeknight dinner.


PSYCHO 94
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I love how easy this recipe is to follow. Even a beginner cook can make this dish.


kanchhi limbuni
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This pork chops recipe with sauteed red cabbage was a hit with my family! The pork chops were juicy and flavorful, and the cabbage was perfectly cooked.