41
Sauteed Pork Chops with Sweet-and-Sour Red CabbageThe richness of pork is lightened with tangy cabbage for a hearty German-style meal that seems made for autumn.
  • 6 bacon slices, chopped
  • 1 to 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 small red cabbage (1 3/4 lb), halved lengthwise, cored, and sliced 1/4 inch thick
  • 1/4 cup red-wine vinegar
  • 3/4 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon caraway seeds
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon black pepper
  • 4 (1-inch-thick) bone-in rib pork chops (2 1/2 to 3 lb total)
  • Special equipment: an instant-read thermometer
servings:4
  1. Put oven rack in middle position and preheat oven to 450°F.
  2. 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.
  3. 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.
  4. Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
  5. 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.
40 min40 minRoast

Sauteed Pork Chops with Sweet-and-Sour Red Cabbage

The richness of pork is lightened with tangy cabbage for a hearty German-style meal that seems made for autumn.
Search

Ingredients

  • 6 bacon slices, chopped
  • 1 to 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 small red cabbage (1 3/4 lb), halved lengthwise, cored, and sliced 1/4 inch thick
  • 1/4 cup red-wine vinegar
  • 3/4 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon caraway seeds
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon black pepper
  • 4 (1-inch-thick) bone-in rib pork chops (2 1/2 to 3 lb total)
  • Special equipment: an instant-read thermometer

Directions

  1. 1Put oven rack in middle position and preheat oven to 450°F.
  2. 2Cook 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.
  3. 3Meanwhile, 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.
  4. 4Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
  5. 5Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.

Browse Recipe

1 USER REVIEWS
  • great

    star44

    Very nice recipe and perfect combination too. My only suggestion and personal preference is to add grated apples to the red cabbage once its cooked. Amazing flavour!
* Required
  1. Rating is required
  2. Title is required
  3. Write at least 3 characters
Posting review…
Sorry, we were unable to submit your review. Please try again.