SAUTEED PORK CHOPS WITH SWEET-AND-SOUR RED CABBAGE
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
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.
SLOW-COOKER PORK WITH SWEET-SOUR RED CABBAGE
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
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
PORK CHOPS WITH RED CABBAGE
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
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
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
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 RED CABBAGE
Categories Pork Vegetable Fry Valentine's Day Low Fat Healthy Cabbage Bon Appétit
Yield Serves 4
Number Of Ingredients 14
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.
PORK CHOPS WITH FRUITY RED CABBAGE
A hearty pork dish that's full of flavour
Provided by Jo Pratt
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
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
SLOW-COOKED PORK & RED CABBAGE
A wonderfully seasonal dish for Christmas entertaining - serve with a big of mashed potato and a seasonal salad
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3. Cut the pork into thick slices, about 3cm thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
- Heat 2 tbsp oil in a large flameproof casserole, then add the onions and fry until lightly browned. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften. Finally, add the chestnuts, 1 tbsp of the jelly, salt and pepper, and bring to the boil. Cover and simmer for 5 mins.
- Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tbsp of the jelly. Cook for a few mins until the pork is deeply browned and glistening. Arrange the pork over the cabbage. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork.
- Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.
Nutrition Facts : Calories 770 calories, Fat 48 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 0.48 milligram of sodium
CARAWAY PORK CHOPS AND RED CABBAGE
"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
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
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- 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.
- 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.
- 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.
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