Nancy's Pork Chop and Cabbage Recipe

Browned Pork Chops
Diana Rattray
Prep: 15 mins
Cook: 90 mins
Total: 105 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
489 Calories
28g Fat
12g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 489
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 41%
Cholesterol 134mg 45%
Sodium 539mg 23%
Total Carbohydrate 12g 5%
Dietary Fiber 5g 19%
Protein 46g
Calcium 153mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pork and cabbage are easy to make and delicious. Nancy uses either a pork loin roast or loin chops.


Steps to Make It

  1. Gather the ingredients.

  2. Season the pork with salt, pepper, and garlic powder.

  3. In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its color and flavor from the caramelization of the pork. Work in batches if needed.

  4. After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into eight wedges.

  5. Lower heat to med-low to low. Add cabbage and a little more salt, cover, and simmer for 1 hour.

  6. Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.

  7. Serve with bread and homemade applesauce.