SMOTHERED PORK CHOPS AND CABBAGE RECIPES

PORK CHOPS & SMOTHERED CABBAGE | JUST A PINCH RECIPES

Pork Chops & Smothered Cabbage | Just A Pinch Recipes image

I liked cooked cabbage just about any way you make it, but this is my all time favorite way to prepare it. My grandmother introduced this to me as a child but she made it with pig tails instead of pork chops. When I married and wanted to make this, I could not bring myself to make it with pig tails, so I substituted pork chops and found I liked it better. I hope you enjoy it as much as I do.

Provided by Kathy Sterling @Kster2033

Categories Vegetables

Prep Time 25 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1/2 cup(s) cooking oil
1 large head of green cabbage, chopped
1 medium onion, chopped
4 - 6 - boneless pork chops, salt and pepper both sides to taste
1 tablespoon(s) salt
1 tablespoon(s) black pepper

Steps:

In a large, deep skillet or dutch oven heat cooking oil. Brown seasoned pork chops in cooking oil until light brown. They do not have to be completely cooked as they will continue to cook in the cabbage. Stir in onions and saute until tender.
Add chopped cabbage and stir well. Add 1 tablespoon of Salt and Pepper (or to taste). If you like spicy food you may want to add a little red pepper.
Stir mixture well and pour in 12 oz. of water. Cook on medium low heat until cabbage is very tender, about 35 to 45 minutes. If you cook it on high heat, the cabbage will shrink more. Stir several times during this time. If cabbage tends to stick, add a little more water.
You can serve this as a side dish or serve over rice (like us Cajun's do) as a main dish.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE ...

Smothered Pork Chops With Apples, Onions and Cabbage ... image

Make and share this Smothered Pork Chops With Apples, Onions and Cabbage recipe from Food.com.

Total Time 2 hours 5 minutes

Prep Time 15 minutes

Cook Time 1 hours 50 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 double cut pork chops
2 teaspoons kosher salt
1/4 cup all-purpose flour
1/2 cup olive oil
2 granny smith apples, peeled, cored and cut into thick wedges
2 cups thinly sliced onions
3 lbs savoy cabbage (1 head) or 3 lbs napa cabbage (1 head)
1 cup chicken stock
1 cup calvados
1/2 teaspoon caraway seed
2 bay leaves
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram

Steps:

Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
Serve the pork chops with the cabbage and pan juices.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Nutrition Facts : Calories 677, FatContent 42.6, SaturatedFatContent 8.9, CholesterolContent 76.8, SodiumContent 2287.3, CarbohydrateContent 47.1, FiberContent 13.9, SugarContent 19.3, ProteinContent 32.7

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