Sweet-Sour Chops And Cabbage
Sweet-sour pork chops paired with tender cabbage create a flavorful, comforting dish with a tangy sauce, perfect for family dinners and those craving hearty, balanced flavors.
Ingredients
Instructions
- Trim excess fat from the pork chops.
- Brown the pork chops slowly in a T-Fal pan.
- Add chopped onion, vinegar, and tomato juice to the pan. Cover and cook over low heat until the chops are tender, about 50 minutes.
- Add coarsely chopped cabbage to the pan. Sprinkle with salt and pepper.
- Cover and cook for an additional 10 minutes.
- Remove the pork chops from the pan.
- Toss the cabbage in the sauce and serve, placing the chops on top of the cabbage.
Tips & Substitutions
For best results, choose bone-in pork chops for extra flavor and moisture. You can substitute apple cider vinegar for the vinegar if you prefer a milder sweetness. If you want to add more depth, consider incorporating sliced bell peppers or carrots into the cabbage. Browning the chops before cooking helps develop a rich flavor, so don’t rush this step.
Serving Suggestions
Serve the Sweet-Sour Chops and Cabbage over a bed of fluffy rice or alongside mashed potatoes for a hearty meal. A fresh green salad pairs well to balance the richness of the dish. For an extra layer of flavor, consider adding a drizzle of balsamic glaze over the cabbage. This dish also pairs beautifully with Pork Chops With Cheese Topping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chops and cabbage in a skillet over low heat, adding a splash of water or broth to prevent sticking, and cover until heated through. You can also microwave individual portions, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet-Sour Chops And Cabbage contains roughly 743 calories, with 15g protein, 95g carbohydrates, and 36g fat. It is an excellent source of vitamin C (110% of the Daily Value), vitamin A (37% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1434mg per serving (62% 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 a different type of meat instead of pork chops?
Yes, you can substitute boneless chicken thighs or beef brisket if you prefer. Adjust the cooking time as needed, since chicken cooks faster than pork. Ensure the internal temperature reaches safe levels, especially for chicken, which should be at least 165°F.
How can I make this dish spicier?
To add heat, consider including red pepper flakes or a splash of hot sauce in the sauce mixture. You can also sauté minced jalapeños with the onions for a fresh kick. Adjust the spice level to your preference, starting with a small amount and increasing as desired.
Is it possible to make this dish in a slow cooker?
Absolutely! Brown the pork chops first, then transfer them to a slow cooker. Add the onion, vinegar, tomato juice, and seasonings, and cook on low for 6-8 hours. Add the cabbage during the last hour of cooking for perfectly tender results.
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).