One Pan Pork Chop And Cabbage
One Pan Pork Chop and Cabbage is a hearty and comforting dish that combines tender pork chops with sweet, caramelized cabbage. The fragrant rosemary enhances the flavors, making it a perfect meal for busy weeknights or family gatherings. It's simple, satisfying, and ideal for those who enjoy one-pan meals.
Ingredients
Instructions
- Fry pork chops in a large pan or electric skillet until browned. Take chops out.
- Add finely shredded cabbage and rosemary to the pan. Place chops on top of the cabbage.
- Cover and let cook on medium heat.
- Stir cabbage occasionally.
- Cook until cabbage is reduced down and fully cooked.
- Chops will be tender.
Tips & Substitutions
For added flavor, consider marinating the pork chops in a mixture of olive oil, garlic, and herbs before cooking. If you don't have rosemary seeds, dried rosemary or thyme can be substituted. Also, ensure the cabbage is finely shredded for quicker cooking. Keep an eye on the heat to prevent burning while the cabbage cooks down.
Serving Suggestions
This dish pairs beautifully with a side of roasted potatoes or a light salad to balance the richness of the pork chops. Consider serving with a dollop of applesauce for a sweet contrast. For those who enjoy hearty meals, try it alongside a serving of Baked Pork Chops And Sour Cream for a comforting dinner.
Storage & Reheating
Leftover pork chops and cabbage can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Cover to steam the cabbage and warm the pork evenly.
Nutrition & Diet Analysis (per serving)
Each serving of One Pan Pork Chop And Cabbage contains roughly 41 calories, with 3g protein, 7g carbohydrates, and 1g fat. It is an excellent source of vitamin C (107% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 634mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat instead of pork chops?
Yes, you can use chicken thighs or breasts as a substitute. Just ensure to adjust the cooking time accordingly, as chicken may take slightly longer to cook through. The flavors will still meld well with cabbage, providing a delicious alternative.
What can I add to this dish for more flavor?
You can enhance the dish by adding diced onions or garlic when cooking the cabbage. A splash of apple cider vinegar or a sprinkle of red pepper flakes can also elevate the flavors, giving the dish a nice kick and depth.
Is this recipe suitable for meal prep?
Absolutely! This one-pan dish is perfect for meal prep as it stores well and reheats easily. Prepare a batch for lunches throughout the week, ensuring you separate the pork and cabbage for even reheating. Just be mindful of not overcooking the cabbage when reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).