Pork Chops Smothered Cabbage Recipes

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. You can serve this as a side dish or serve over rice (like us Cajun's do) as a main dish.

Steps:

• In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika. , Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160° and vegetables are tender. ,

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.

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.

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.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Steps:

• 1. Cover and cook all ingredients except pork chops, cranberry juice and parsley in dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low.
• 2. Cook 20 minutes, stirring occasionally.
• 3. Trim fat from pork.
• 4. Stir cranberry juice into cabbage mixture; add pork.
• 5. Heat to boiling; reduce heat.
• 6. Cover and simmer about 45 minutes or until pork is tender.
• 7. Remove bay leaf.
• 8. Serve cabbage over pork chops.
• 9. Sprinkle with parsley.