Last night, I made this simple recipe for braised pork chops with cabbage from Molly Stevens' All About Braising. Cabbage goes extremely well with pork dishes, and this one is no exception.
Braised Pork Chops and Cabbage
- 2 thick bone-in pork chops
- Salt and pepper
- Flour, for dredging
- 2 Tb olive oil
- 2 Tb butter
- 1 tsp. celery seeds
- 1 tsp. mustard seeds
- 1 shallot, sliced
- 1/2 head of green cabbage, leaves sliced into thin strips
- 1/2 cup dry vermouth
- 2/3 cup chicken broth
- 1 Tb. cider vinegar
- 1/4 cup heavy cream
- Season pork chops with salt and pepper. Dredge both sides with flour.
- Heat olive oil in deep skillet over medium high-heat. Add pork chops and cook until brown on both sides, about four minutes per side. Remove pork chops to plate.
- Melt butter in skillet over medium heat. Add the mustard and celery seeds until they begin to pop, about one minute.
- Add shallots to skillet and cook until soft, a couple of minutes.
- Add cabbage to skillet and season with salt and pepper. Reduce the heat to medium-low and cook until cabbage wilts, about 10-15 minutes, stirring occasionally.
- Add vermouth and let simmer for a couple of minutes. Add stock and vinegar to skillet and bring to simmer.
- Add pork chops to skillet and cover. Cook for abouth 20 minutes or until pork is cooked through, turning once.
- Once pork is cooked, transfer to plate. Add cream to skillet and bring to a slow boil. Cook until cabbage is creamy, about 5 minutes. Spoon cabbage over pork chops and serve.