Pork Chops with Braised Cabbage

Is there a more perfect combo than pork and cabbage? Usually the cabbage comes in the form of sauerkraut, but it is just as easily braised in a little stock with some sliced onions and seasonings.

We used celery seeds and caraway seeds which work beautifully with the cabbage and pork.

By the way, are you aware that the USDA has officially lowered the recommended internal temperature for cooked pork? It’s now 145°F, meaning US raised pork can now sport a little pink on the inside without causing worry.

Pork Chops with Braised Cabbage Recipe

We used large, bone-in pork chops for this recipe, but any style pork chop—thick or thin, bone-in or boneless—will work. Note that the ultimate cooking time may depend on if you are using pork chops taken directly from the fridge or chops that have been allowed to come closer to room temperature before cooking. Thin chops you can take directly from the refrigerator. Thick chops should probably sit out for a bit before cooking.

Ingredients

• 2 teaspoons bacon fat, butter or vegetable oil
• 1 large onion, sliced 1/4-inch, about 2 cups
• 1/2 head of cabbage, sliced 1/4-inch wide slices
• Salt
• 1/4 teaspoon celery seed
• 1 teaspoon caraway seed
• 1/2 cup stock (chicken, beef, or vegetable) or water
• 1 Tbsp mustard, preferably Dijon
• 1 Tbsp malt or cider vinegar
• Freshly ground black pepper
• 1 Tbsp bacon fat or high smoke point vegetable oil such as canola oil
• 4 pork chops

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