Sauteed Pork Chops with Sweet-and-Sour Red Cabbage
Sauteed Pork Chops with Sweet-and-Sour Red Cabbage is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put oven rack in middle position and preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven rack in middle position and preheat oven to 450°F.
Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain.
Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons.
Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes.
Add cabbage and turn with tongs until coated with fat.
Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total).
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep).
Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan.
Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
Let chops stand in pan, loosely covered with foil, 5 minutes.
Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.