Nancy's Pork Chop and Cabbage Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/3/22
Nancy's Pork Chop and Cabbage Recipe

The Spruce / Nyssa Tanner

Prep: 15 mins
Cook: 90 mins
Total: 105 mins
Servings: 6 servings
Yield: 6 pork chops
Nutrition Facts (per serving)
145 Calories
8g Fat
12g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 145
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 22mg 7%
Sodium 241mg 10%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 9g
Vitamin C 79mg 394%
Calcium 108mg 8%
Iron 1mg 3%
Potassium 509mg 11%
*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. While the recipe is written for pork chops, you can use a pork loin roast instead.

Ingredients

  • 6 pork chops

  • 2 tablespoons vegetable oil

  • 1 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 teaspoon garlic powder, or to taste

  • 1 head cabbage

Steps to Make It

  1. Gather the ingredients.

    Nancy's Pork Chop and Cabbage Recipe ingredients

    The Spruce / Nyssa Tanner

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

    Season the pork with salt, pepper, and garlic powder

    The Spruce / Nyssa Tanner

  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.

    pork cooking in a Dutch oven

    The Spruce / Nyssa Tanner

  4. After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into 8 wedges.

    cabbage cut into pieces

    The Spruce / Nyssa Tanner

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

    cabbage and pork chops in a Dutch oven

    The Spruce / Nyssa Tanner

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

    Nancy's Pork Chop and Cabbage cooking in a dutch oven

    The Spruce / Nyssa Tanner

  7. Serve with bread and homemade applesauce.

    Nancy's Pork Chop and Cabbage in a dutch oven

    The Spruce / Nyssa Tanner