Simple Pork and Cabbage Skillet Recipe - Allrecipes.com
Simple Pork and Cabbage Skillet Recipe
  • READY IN 1¼ hrs

Simple Pork and Cabbage Skillet

Read Reviews (16)

"This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes." —  

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Original recipe makes 2 servings Change Servings
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Directions

  1. Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
  2. Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
  3. Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2010

I have made a dish very similar to this and results were very good. I do think that browning for 10 minutes per side is too long though. The meat would be pretty close to being done after this amount of time.

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Most Helpful Critical Review
Oct 19, 2010

this recipe was very easy to make. however, it had no flavor it really needs something i'am not sure what. i only fried the pork chops 2 mins on each side they were very tender. i simmered for half a hour then made gravy. served it with white rice my husband loved it.

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Feb 09, 2011

I changed this a bit--browned pork chops, removed from pan, placed wedges of cabbage in pan along with onions and apples, topped with pork chops, covered and let simmer for about 3 hours. During last hour, I sprinkled a package of onion soup mix over all and let simmer more until the soup mix had diffused into the dish. This turned out delicious. I didn't thicken the sauce that was left in the pan--just ended up spooning out the cabbage and pork chops onto plates and throwing the juices that were left away. Thickening the sauce just didn't sound good to me. But the pork chops were extremely tender and whole dish was really delicious. Thanks for an excellent starting recipe.

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Oct 18, 2010

Very delicious recipe. My husband loved it! Although when I do make this again, I will season the chops and not cook them so long before placing everything else in the skillet. The chops came out a little dry, other than that though the recipe was great!

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Nov 10, 2010

I love, love, love this recipe! So much so that I am actually commenting on it(this is the 1st time I have commented on allrecipes.com) :) It turned out so yummy. The only thing I changed is I added a bit of brown sugar (1/4tsp) and replaced a bit of Worcestershire for a bit of red wine vinegar.

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Oct 18, 2010

Very good. I bought pork chops that were seasoned with cajun seasoning, so I didn't need to add the salt or pepper. Also I didn't add the flour, we used the "gravy" over some rice. Husband loved it, and never noticed that there were apples in the receipe. Will make again!

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Oct 18, 2010

This so delicious and just what the Dr ordered for a coldy rainy day. I didn't change one thing except I had a pork loin boneless roast that I cut into 1 1/2 inch thick slices. Yum Yum....

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Apr 11, 2011

My apologies, I always use thick cuts of pork, and didn’t specify that in the recipe here. Actually this recipe evolved using pork steaks (sliced pork butt/shoulder roast) which benefit from the longer cooking time.

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Nutrition

  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 64.8 g
  • 21%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 14.7 g
  • 59%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 1890 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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