Sep 29, 2014

Smothered Pork Chops & Cabbage

Once a meal is served regularly in our home and enjoyed by at least three family members, I deem it blog-worthy. This dish of smothered pork chops and cabbage definitely makes the cut. And even though I have a non-cabbage lover in the family, the non-cabbage lover still tolerates the pork chop minus the cabbage plus a little fruit on the side :) The rest of us enjoy the chops and cabbage over rice, but the rice can easily be omitted for a low-carb option. I hope you give this a try and enjoy it as much as we do!

Smothered Pork Chops & Cabbage

2 lbs. Pork Loin Chops
1 medium onion
1 medium head of cabbage
2 Tablespoons parsley
15 ounces beef broth
2 Tablespoons apple cider vinegar
6 cups hot cooked rice
Tony Chachere’s Creole Seasoning
Chop cabbage and onion and set aside. Coat a large pot with non-stick spray and set to medium heat. Season pork chops on both sides with salt and Tony Chachere's Creole seasoning (or your regular seasoning of choice). Place a single layer of pork chops into the pot and brown on one side, waiting to flip until pork chops stick slightly to the pot. Flip chops and brown the other side the same way. Remove chops and place into a bowl with a lid to keep warm. Repeat browning process with additional pork chops. Once all the pork chops are removed from the pot, pour beef broth and apple cider vinegar into the pot and scrape the bottom to pick up all the flavor from the pork chops. Add chopped cabbage, chopped onion, and parsley to pot. Layer all pork chops on top of  the cabbage mixture. Cover the pot and let the pork chops and cabbage smother over medium low heat for 30-45 minutes, stirring occasionally to ensure even cooking. When the cabbage is wilted and the pork chops are cooked through and tender, turn off the heat. Add additional salt and pepper to taste. Serve pork chop with cabbage on top or serve pork chop and cabbage over rice. Enjoy!


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