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Aug 20, 2005 05:59 PM

Braised Pork Chops & Creamy Cabbage by Molly Stevens....oh, so good!!!

  • v

Who the heck recommended this???? It's 95 degrees here in FL and I HAD to borrow the book All About Braising by Molly Stevens...I made this dish tonight and it is SO SO delicious!! I think whomever posted the message about it said that the pork could be left out and to just eat the cabbage...I sort of agree but I think the cabbage would not have such flavor without the pork! MY OWN thoughts are to use dark meat pork chop (sirloin?) next time...loin can be so dry but it is bone-in!!! I agree with you though...the cabbage is the STAR in this dish!!!!! This is more of a fall/winter dish, true...but, then I'd have to wait til December or January down here! Can't wait to try more braising dishes from this cookbook. Thank you!!!

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  1. How about a piece of pork butt? That will be much juicies and moist or fresh pork belly?

    1. I posted it. I am SO glad you enjoyed it as much as I did. I've never tried it without the pork, it's just the cabbage is so amazing. I think you are right that it would be lacking all that pork flavor.

      Everything I've tried has been wonderful, enjoy!

      1. Would you mind paraphrasing the recipe?

        3 Replies
        1. re: Arlene

          Well, you basically take 4 1-inch thick bone-in pork chops and lightly coat with seasoned flour...brown on both sides in a frying pan 3 Tbsp. olive oil, not cooking them through but just til a golden crust forms. Remove from pan, add 2 Tbsp. butter, then add 1 teaspoon of caraway seeds and 1 teaspoon mustard seeds; cook them til the mustard seeds start to pop. Add 2 sliced shallots to the pan, saute til shallots soften. Then add 1/2 small head of cabbage, shredded, to the pan, salt & pepper, saute over medium low heat til cabbage wilts, about 10 minutes. Then add 1/2 cup dry white wine or dry vermouth (I used a Chardonnay and enjoyed it with the finished meal as well) and let that simmer for 1 or 2 minutes, then add 2/3 cup water, 1 Tablespoon cider vinegar and 1 small chicken bouillion cube, and bring to a boil. Transfer chops back to the pan, nestling them in the cabbage mixture. (I spooned the liquid and cabbage over the chop too.) Reduce heat to simmer and cover tightly. Braise, turning chops once, for about 20 minutes. To finish, remove chops from pan and raise the heat to a boil; stir in 1/4 cup heavy cream and boil gently to thicken so that the cabbage is moist but not runny, about 5 minutes. Taste for salt & pepper. Spoon cabbage over chops and serve. *Note: we are not pork lovers here so I only used 1 large pork chop because I knew that if I'd made any more, it would not be eaten. I used a large non-stick frying pan with lid for the entire dish but recipe calls for Dutch oven so you can fit in all the chops.* The cabbage is absolutely delicious and I'm sure the caraway/mustard combo has a lot to do with it. The pork chop DID get eaten too and was enjoyed!

          1. re: Val

            Thanks for this- I've got some cabbage on hand and was wondering what I was going to do with it- this sounds perfect.

            1. re: Val

              Thanks so much, Val! I'll try the recipe this week as I have a huge head of cabbage sitting in the fridge.

          2. I love this cookbook too and have recommended it to many friends. I haven't tried the recipe you mention, but will have to now!. Some of my favorites are the braised monkfish with cherry tomatoes, the "World's Best Braised Cabbage", the leeks with bacon and thyme, and braised pork chops with cherry peppers (pg. 344).

            3 Replies
            1. re: Rubee

              I love this recipe as well, although I have used slightly different seasonings. I have made it without the pork and it does not lose anything.


              1. re: RobinKateB

                Lovely photo...thanks for the report!

              2. re: Rubee

                has anyone tried the World's Best Braised Cabbage using savoy cabbage rather than the smooth round green cabbage? I want to make this for dinner tonite but only have savoy on hand....thanks!

              3. I'm also a big fan of this book - it is one of my all time favorites! I haven't tried the pork chops yet but will now - they sound wonderful. I love the salmon braised in pinot noir and the maple rosemary glazed short ribs - both are incredible.