pork chops & cabbage


posted by on cooking, cooking for 2


Pork chops. Seriously, one of the hardest things to cook really well. I mean moist and melt-in-your-mouth great. I found this poem oddly enough through a Google search and gave this “recipe” from The Amateur Gourmet a go.

That was a couple of years ago and every time I’ve made this recipe, I change it up a little bit making it even better than it was the last time. For those starters in the kitchen and for those who don’t like the restraints of baking, this recipe is for you. If you want to impress someone (a date, a friend, your grandmother…) try this out. You won’t be disappointed. Below is my version but without the fun poem formatting. Feeds 2.

What you’ll need:

  • 2 thick cut boneless pork chops (you could use bone-in if you prefer)
  • 1 medium sized head of cabbage (organic if you can find it), roughly chopped
  • olive oil
  • butter/margarine
  • sea salt & pepper
  • fresh garlic cloves, roughly smashed
  • ¼-½ cup of white wine or substitute water
  • red wine vinegar
  • various seasonings

  1. First, using a strong paper towel, dry off the pork chops, both sides, really well.
  2. Season generously with sea salt and pepper, parsley, lemon pepper… whatever you have.
  3. Heat a couple of tablespoons olive oil and a little bit of butter/margarine in a pot over medium high heat.
  4. When it’s melted and hot, add your seasoned pork chops to the pan (I usually season one side only, place in the pan to brown on that side and then season the other side while it’s in the pan).
  5. Once you have a nice dark, golden brown on both sides, remove from the pot and let rest on a plate.
  6. Add your smashed garlic (6-7 cloves) to the pork fat & butter/oil mix (if there’s a lot of fat, pour a little bit out into a small bowl… do NOT put that down your sink drain, please!)
  7. Once the garlic is golden brown,  add all of your chopped cabbage. A full head of cabbage may seem like a lot in your pot, but it will cook down a lot. Trust it!
  8. Cover the pot and let cook down for about 10-15 minutes until it’s cooked down quite a bit.
  9. Add your ¼-½ cup of white wine (I used water because I didn’t have any, won’t matter).
  10. Add a few sprinkles of red wine vinegar and more salt and pepper. Let it cook for 10 more minutes.
  11. Taste your cabbage. It should taste awesome! I always add more parsley, lemon pepper and this last time I added a few dashes of cayenne pepper and it was amazing! Season it to you liking.
  12. Once it tastes the way you want, add your pork chops back into the pot. It’s going to party with that fantastic cabbage of yours!
  13. Put a lid on it, grab a glass of wine and let it cook over medium-low heat about 15-20 minutes or until the pork is fully cooked at 150 degrees (a meat thermometer would be handy here!).

That’s it! Serve up the pork chops and split the cabbage between the 2 of you.

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  1. Diana

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