SIMPLE PORK AND CABBAGE SKILLET
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
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
SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE
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.
PORK CHOP AND CABBAGE CASSEROLE
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
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 AND CABBAGE DINNER
I put on this pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.-Trina Hinkel, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.
Nutrition Facts :
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.
DIJON PORK WITH APPLES AND CABBAGE
A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
Provided by Molly Gilbert
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
- Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
- Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
- Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
- Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).
Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g
BRAISED PORK BUTT WITH CABBAGE, SAUSAGE AND MUSTARD
Provided by Geoffrey Zakarian
Categories main-dish
Time 12h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Fit a wire rack in a sheet tray. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight.
- Heat a large Dutch oven over medium-high heat. Add the sausage to the pan and brown the links on both sides, about 5 minutes per side. Remove the sausage to a plate. Fry the sprigs of rosemary in the fat, flipping frequently, until fragrant, about 1 minute. Remove to the plate with the sausage.
- If the pork shoulder is wet, dry thoroughly with paper towels. Add the pork to the Dutch oven and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to a large plate or baking dish.
- Add the cabbage and onions to the Dutch oven and sprinkle with salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the potatoes, wine, mustard and caraway seeds and cook until the wine has almost evaporated, another 8 minutes. Return the pork, sausages and fried rosemary sprigs to the Dutch oven, then add the stock and bring to a simmer. Cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours.
- For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes. Season the sauce to taste with white wine vinegar, salt and pepper.
- To prepare the horseradish sauce, mix together the sour cream and prepared horseradish (add horseradish a tablespoon at a time to taste if you want a milder sauce). Season with salt and pepper.
- Remove the pork and sausages to a large serving dish. Shred the pork using two forks. Pour the sauce over the top and garnish with fresh parsley. Serve with sour cream horseradish sauce alongside.
CROCK POT PORK AND CABBAGE DINNER
An easy, no fuss crock pot dinner. I serve this aside of mashed potatoes or Recipe #64252 and applesauce. Recipe is courtesy of "Fix It and Forget About It" cookbook, with a few of my own adaptations to the recipe.
Provided by TheDancingCook
Categories Pork
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chops in the bottom of the crock pot.
- Layer onions, parsley and cabbage on top of chops; salt and pepper.
- Pour beef broth over layers; add apple cider vinegar.
- Cover; cook on Low for 5 to 6 hours.
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
PORK CHOPS WITH BACON AND CABBAGE
Sear the pork chops first, then bake them in this creamed cabbage and bacon sauce for maximum flavor. Stick to one ovenproof pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Set a large heavy roasting pan across two burners over high heat; add oil and heat. Season pork with salt and pepper; brown on one side, 3 to 5 minutes. Flip and cook 1 minute more. Transfer to a plate.
- Reduce heat to medium. Add bacon; cook until golden, about 5 minutes. Add onion; cook until softened, 5 minutes. Add cabbage, cut side down, and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle pork chops in sauce. Transfer pan to oven. Bake until pork is cooked through, about 10 minutes.
Nutrition Facts : Calories 589 g, Fat 37 g, Fiber 7 g, Protein 31 g
CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO
A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime add dimension to this Asian-inspired dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
- Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
- Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.
Nutrition Facts : Calories 164 g, Cholesterol 19 g, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 790 g
ROAST PORK WITH CABBAGE AND CARAWAY
Categories Beer Braise Roast Pork Tenderloin Carrot Spring Winter Oktoberfest Cabbage Bon Appétit
Yield Serves 6
Number Of Ingredients 14
Steps:
- Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in glass baking dish. Rub pork with spice mixture. Cover and chill up to 24 hours.
- Preheat oven to 350°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway; sauté until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2 tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2 teaspoon caraway; sautéuntil cabbage begins to wilt, about 4 minutes. Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway. Add to onion mixture; mix to blend. Season with salt and pepper.
- Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on all sides, about 10 minutes. Set atop vegetables in pan. Add beer and molasses to skillet; bring to boil, scraping up browned bits. Pour over vegetables. Add broth.
- Roast pork and vegetables 45 minutes. Turn pork over and roast until thermometer inserted into thick part registers 150°F., about 45 minutes or less Place pork on work surface. Discard bay leaves. Using slotted spoon, place vegetables on platter. Slice pork; place atop vegetables. Transfer Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.
PORK-AND-CABBAGE SOUP
Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h15m
Number Of Ingredients 11
Steps:
- In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium-low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.
- Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter.
STUFFED SAVOY CABBAGE WITH BEEF, PORK, AND RICE IN A SPICY TOMATO SAUCE
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato sauce, are easy to make: The cabbage leaves are boiled briefly until tender and pliable, and then folded around the filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 14
Steps:
- Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.
- Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.
- Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 tablespoon salt.
- Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
- Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.
Nutrition Facts : Calories 212 g, Cholesterol 37 g, Fiber 4 g, Protein 14 g, SaturatedFat 3 g, Sodium 548 g
BRAISED PORK AND CABBAGE
For a quick sauerkraut, we cooked packaged coleslaw mix with cider vinegar, onion, and caraway seeds. These flavors pair nicely with the pork and potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
- Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
- Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
- Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.
Nutrition Facts : Calories 471 g, Fat 21 g, Fiber 3 g, Protein 39 g
SLOW COOKER PORK AND RED CABBAGE
I got this recipe from our "CANCER BITES" cookbook that our office made. This was Father's Day dinner and we LOVED it!! Thank you Loretta for a fabulous recipe!
Provided by katie in the UP
Time 7h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Season pork with 1/4 tsp of the salt and pepper.
- Add the cabbage to a 6 qt slow cooker.
- Top with potatoes; spread apple cubes on top in an even layer.
- Add pork.
- In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
- Pour around meat.
- Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
- Uncover cooker and transfer pork to a cutting board.
- Cover loosely with foil and let rest 5 minutes.
- Season cabbage mixture with remaining 1/2 tsp salt.
- Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
- Serve warm, drizzle with cooking liquid.
Nutrition Facts : Calories 581.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 119.1, Sodium 417.5, Carbohydrate 45.9, Fiber 4.8, Sugar 27.7, Protein 40.1
BRAISED RED CABBAGE AND PORK CHOPS
Braised red cabbage and pork chops with a slight hint of bacon, cinnamon, sweet, and tangy flavors.
Provided by Chefatyourdoor
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear until golden brown, about 3 minutes per side. Remove to a plate.
- Place bacon the same skillet and cook over medium-high heat, stirring occasionally, about 5 minutes. Add onions and cook until bacon is browned and onions are translucent, about 5 more minutes.
- Add red cabbage and cook, stirring occasionally, for 5 minutes. Add chicken stock, wine, vinegar, brown sugar, cinnamon sticks, salt, and pepper; cook for 10 minutes. Add pork chops, reduce heat to medium-low, and cover. Cook for 10 minutes, then add apples. Continue to cook until pork is no longer pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 525.7 calories, Carbohydrate 55.3 g, Cholesterol 59 mg, Fat 19.2 g, Fiber 9.5 g, Protein 26.8 g, SaturatedFat 5.8 g, Sodium 728.5 mg, Sugar 37.2 g
PORK CHOPS WITH CABBAGE AND APPLES
I found this recipe in a book from Hearts and Tummies Cookbook Co. called "Adaptable Apple." It can almost be a one-dish meal, and the flavors all go well together. My suggestion is to first season the pork chops however you like. The first time I made this I forgot to do that.
Provided by Valeria
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
- In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
- In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
- Serve chops over cabbage and apple mixture.
Nutrition Facts : Calories 451.7, Fat 18.3, SaturatedFat 6, Cholesterol 137.3, Sodium 128.8, Carbohydrate 28.9, Fiber 4.9, Sugar 21, Protein 43
SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE
Make and share this Smothered Pork Chops With Apples, Onions and Cabbage recipe from Food.com.
Provided by Eric R.
Categories One Dish Meal
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 15
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.
SLOW-COOKER GERMAN RED CABBAGE AND PORK RIBS
German red cabbage provides a colorful addition to this hearty bacon, pork ribs and Granny smith apples recipe that's slow-cooked for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove bacon from skillet to large bowl; reserve drippings in skillet. Sprinkle both sides of ribs with salt and pepper; cook in drippings until browned. Meanwhile, stir cabbage, apples and onion into bacon in bowl.
- Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in cooker, reserving drippings in skillet. Spoon cabbage mixture over ribs.
- Stir vinegar, apple juice and sugar into drippings in skillet; heat to boiling. Pour over ribs and cabbage mixture.
- Cover; cook on Low heat setting 5 to 6 hours. To serve, use slotted spoon to remove cabbage mixture and ribs from cooker.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 50 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 17 g, TransFat 0 g
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