Pork Chops With Cream Sauce and Braised Red Cabbage

Pork Chops With Cream Sauce and Braised Red Cabbage

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
533 Calories
28g Fat
57g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 533
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 47%
Cholesterol 64mg 21%
Sodium 467mg 20%
Total Carbohydrate 57g 21%
Dietary Fiber 13g 47%
Protein 20g
Calcium 290mg 22%
*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.)

This easy spiced braised red cabbage makes an excellent side dish with tasty pork chops and cream sauce. The cabbage includes apples, a little vinegar and wine, and spices you probably have in your pantry.

The pork chops are perfectly cooked in the skillet and finished with a tangy mustard and cream sauce.

If you would rather not use wine, use apple juice or cider in place of the wine in the cabbage, and use more chicken stock in place of the wine in the pork chops.

Ingredients

  • For the Cabbage:
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 cup onion (finely chopped)
  • 1 large clove garlic (pressed)
  • 1 small head of red cabbage (coarsely shredded)
  • 2 medium apples (peeled and cored)
  • 1/2 cup dry red wine (or use apple juice or cider)
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar (light or dark, packed)
  • 1 bay leaf
  • 2 to 3 inches cinnamon stick
  • 1/4 teaspoon allspice (ground)
  • Black pepper (freshly ground, to taste)
  • Salt (to taste)
  • For the Pork Chops:
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 4 pork chops (rib or loin, bone-in, about 3/4-inch thickness)
  • Dash salt (or to taste)
  • Dash black pepper (freshly ground, or to taste)
  • 1 1/4 cups chicken stock (low sodium or homemade with no salt)
  • 1/2 cup dry white wine (or use more chicken stock or apple cider)
  • 1 tablespoon Dijon mustard
  • 3 to 4 tablespoons heavy cream

Steps to Make It

Cabbage

  1. Gather the ingredients.

    cabbage ingredients

    The Spruce / Diana Chistruga

  2. Heat the 2 tablespoons of vegetable oil and 1 tablespoon of butter in a Dutch oven or large saucepan over medium-low heat.

    butter in a pot

    The Spruce / Diana Chistruga

  3. Add the chopped onion and cook, stirring, until the onion is translucent.

    onions cooking in a pot

    The Spruce / Diana Chistruga

  4. Add the garlic and cook, stirring, for another minute. 

    onions and garlic cooking in a pot

    The Spruce / Diana Chistruga

  5. Meanwhile, cut the cored apples in wedges and cut the wedges lengthwise into thin slices. 

    apple cut into pieces

    The Spruce / Diana Chistruga

  6. To the onion mixture, add the cabbage, apple slices, wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice.

    To the onion mixture, add the cabbage, apple slices, wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice

    The Spruce / Diana Chistruga

  7. Bring to a simmer.

    cabbage cooking in a pot

    The Spruce / Diana Chistruga

  8. Cover and simmer slowly over low heat for about 30 minutes, or until the cabbage is very tender. Taste and add salt and pepper, as needed.

    cabbage cooking in a pot

    The Spruce / Diana Chistruga

  9. Remove the cinnamon stick and bay leaf before serving.

    Remove the cinnamon stick and bay leaf from the cabbage in the pot

    The Spruce / Diana Chistruga

Pork Chops

  1. Gather the ingredients.

    pork chop ingredients

    The Spruce / Diana Chistruga

  2. In a large skillet or saute pan over medium heat, melt the butter with the vegetable oil. 

    skillet with butter

    The Spruce / Diana Chistruga

  3. Sprinkle the pork chops lightly with salt and pepper, to taste.

    pork chops with salt and pepper on a plate

    The Spruce / Diana Chistruga

  4. Sear the pork chops for about 2 to 3 minutes on each side, until browned.

    pork chops cooking in a skillet

    The Spruce / Diana Chistruga

  5. Add the chicken stock and white wine to the pan and bring to a simmer.

    add chicken stock and white vinegar to the pan with the pork chops

    The Spruce / Diana Chistruga

  6. Reduce heat to low, cover, and simmer for 20 minutes, or until the pork chops are tender.

    pork chops cooking in a pan

    The Spruce / Diana Chistruga

  7. Remove the chops to a platter and keep warm.

    pork chops on a plate

    The Spruce / Diana Chistruga

  8. Strain the liquids through a mesh sieve and return to the pan.

    strained cooking liquid in a pan

    The Spruce / Diana Chistruga

  9. Bring the liquids to a boil and cook, uncovered, until reduced by about two-thirds, to about 3/4 cup. 

    cooking liquid cooing in a pan

    The Spruce / Diana Chistruga

  10. Whisk in the mustard and heavy cream.

    add heavy cream and mustard to the liquid in the pan

    The Spruce / Diana Chistruga

  11. Cook the sauce, stirring frequently, for about 2 to 3 minutes over the lowest heat setting to thicken slightly, but do not let it boil.

    sauce in a pan

    The Spruce / Diana Chistruga

  12. Taste and adjust seasonings, adding salt and pepper, as needed.

    seasoned sauce in a pan

    The Spruce / Diana Chistruga

  13. Serve the pork chops with the sauce and the braised red cabbage.

    Pork Chops With Cream Sauce and Braised Red Cabbage

    The Spruce / Diana Chistruga

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