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Pork chops with creamy cabbage

yumyum Oct 22, 2006 04:43 PM

Can someone paraphrase the recipe for me? I wrote it down and lost it and have searched the board with no luck. Thanks a million!

  1. expatslat Oct 22, 2006 06:05 PM

    Good sauce, tough chops. ;-)

    Braised Pork Chops & Creamy Cabbage

    (For 4)
    4 1-inch thick, bone-in pork chops
    seasoned flour
    3 tbsp. olive oil
    2 tbsp. butter
    1 tsp. caraway seeds
    1 tsp. mustard seeds
    2 sliced shallots
    1/2 small head cabbage
    salt and pepper
    1/2 c. dry white wine / vermouth
    2/3 c. water
    1 tbsp. cider vinegar
    1 chicken bouillon cube
    1/4 c. heavy cream

    Dredge chops in seasoned flour. Brown on both sides in a skillet, with olive oil, until golden. Remove.
    Toss in butter, caraway, mustard seeds, and cook until the seeds pop; add shallots and saute until all is softened.

    Toss in cabbage, salt and pepper; saute over low flame until cabbage goes wilty (approx. 10 minutes).

    Add the wine/vermouth for a minute; then add water, vinegar, and bouillon (cube). Boil.

    Add chops back to the pan, among the cabbage. Spoon some of the mixture over the chops. Reduce to a simmer, and cover.

    Braise, flipping the chops once, for approx. 20 minutes. Remove chops from pan and bring sauce to a boil. Add cream and simmer gently for about 5 minutes. (Cabbage should be moist, but not watery.)

    Adjust salt and pepper. Spoon cabbage over chops and serve.

    2 Replies
    1. re: expatslat
      yumyum Oct 22, 2006 06:20 PM

      Thank you very much -- did you brine the chops first? That would help with tenderness. Even 30 mins in brine will help.

      1. re: expatslat
        toodie jane Oct 23, 2006 05:07 PM

        maybe just skip the braising part for the pork--just finish in the oven and dress with the sauce.

      2. Becca Porter Oct 22, 2006 07:01 PM

        I didn't find them tough. I thought they were perfect. These are the best pork chops I have ever eaten.

        1. v
          Val Oct 22, 2006 09:44 PM

          I'm not a big fan of pork...I usually eat maybe a 1/2 of a chop when I make this but I swoon over the cabbage which I love in pretty much any form, I've come to find: kimchee, coleslaw, sauerkraut, sauteed, in fish tacos, you name it I just love cabbage. I do not brine the pork but sons ate them with great gusto! I don't think it's necessary.

          1. oakjoan Oct 22, 2006 10:32 PM

            Sure, I post a great cabbage with pork chop recipe and it dies on the vine. Somebody else posts one and people are crawling out of underground bunkers to respond!

            Just kidding for anybody who thinks I'm serious.

            1 Reply
            1. re: oakjoan
              v
              Val Oct 23, 2006 05:40 PM

              hee, hee! I had actually printed that recipe out for my ever-increasing "to try" pile, so thanks in advance for taking the time to post it, oakjoan!

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