Pork Chops with Braised Cabbage – Easy Fall Comfort Meal

Tender Pork Chops and Braised Cabbage and apples is the easy and hearty dinner you’ll turn to again and again. The combination of flavors makes this ideal for fall evenings, but it’s so good you’ll make it all year long!

Fall-flavored feast

When summer begins to wind down, I find myself naturally gravitating toward heartier, more comforting flavors, like those found in my German red cabbage, jaegerschnitzel, and these seared pork chops with braised cabbage.

There’s something about the combination of pork, apples, cloves, and cabbage that just works. Add a pint of ale to the equation, and it’s even better.

While I’ll often serve this meal on its own, it is fantastic with a side of spaetzle, or even rice pilaf.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Pork. Bone-in center-cut loin or rib chops are best for this braised cabbage and pork chop recipe.
• Cabbage. I’m using red cabbage, but you can also use green cabbage as I do in my kielbasa cabbage pasta. Note that green cabbages are larger than red so you likely won’t need a whole one. Aim for 8-12 cups of shredded cabbage.
• Vinegar. Apple cider vinegar is preferred here as it works perfectly with the other flavors.
• Apples. Similar to my pork chop and apple recipe, I’m using Granny Smith apples as they hold up best to cooking.
• Fat. I’m using lard to sear the chops, as well as butter, but you can also use a neutral-flavored oil, such as avocado oil.
• Cloves. Ground cloves add wonderful fall flavor to this dish.
• Sugar. I am using 5 tablespoons of sugar for the cabbage in this recipe to balance out the vinegar. Feel free to use less depending on your nutritional needs.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Heat a large pot over medium heat with 3 tablespoons of butter, add the cabbage, and mix to combine. In a separate bowl, combine the water, vinegar, sea salt, and cloves, then pour the mixture over the cabbage and mix to combine.
2. Cover with a tight-fitting lid, reduce the heat to low, and cook for 60-90 minutes or until soft, then remove the lid and cook until some of the excess liquid evaporates. Taste test and season with salt and pepper, to taste.

3. Pat the pork chops dry, season with salt and pepper, and let them sit 30-60 minutes before searing. You can also choose to salt the chops the night before and place them, uncovered, in the fridge, then remove 1 hour before searing. In a large pan over medium-high heat, sear the chops in the lard for 3-4 minutes per side or until well browned. Once they reach 135°F, transfer to a plate and cover with tented foil.
4. Turn the heat down to medium and add the butter and the apples and sear until the apples are brown and begin to soften, then season with salt and pepper as needed. Place the cabbage on a serving platter and top with the pork chops and apples. Serve and enjoy.

More pork chop recipes you’ll love

Here are a few of my favorite ways to use pork chops.

• Stuffed pork chops with fontina and prosciutto
• Pork chops with potatoes and peppadew peppers
• Pork chop martini