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Sauteed Pork Chops with Sweet-and-Sour Red Cabbage

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Sauteed Pork Chops with Sweet-and-Sour Red Cabbage

Sauteed Pork Chops with Sweet-and-Sour Red Cabbage

amanda

Equipment

  • - Non-Stick Frying Pan (Ideal for sautéing pork chops without sticking and burning the food)

  • - Heavy Duty Cast Iron Skillet (Offers even heat distribution, making it perfect for cooking meats thoroughly while searing)

  • - Sauté Pan Set (3-Piece including frying pan, sauté pan, skillet)

  • - Cruet Set with Measuring Cups & Spoons (Essential for precise measurements in cooking sauces or dressings)

  • - Mandoline Slicer (Useful for uniformly slicing red cabbage)

  • - Digital Food Scale (Helps with accurate ingredient measurement)

  • - High-Speed Blender or Immersion Blender (Can be used to puree the cabbage efficiently after sautéing)

  • - Silicone Spatula Set (2 Pieces, ideal for non-stick surfaces and efficient stirring, flipping, and scraping of ingredients in a pan)

  • - Kitchen Utensil Holder (Provides easy access to essential tools during cooking)

  • - Rubber Spatula (Useful for mixing dressings, emulsifying sauces, ensuring even coating in seasonings)

  • - Cutting Board Set (2 Pieces, provides a clean and safe surface for chopping ingredients)

Ingredients

  • 6 bacon slices, chopped

  • 1 to 3 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 1 small red cabbage (1 3/4 lb), halved lengthwise, cored, and sliced 1/4 inch thick

  • 1/4 cup red-wine vinegar

  • 3/4 cup water

  • 2 tablespoons sugar

  • 1/2 teaspoon caraway seeds

  • 1 1/4 teaspoons salt

  • 3/4 teaspoon black pepper

  • 4 (1-inch-thick) bone-in rib pork chops (2 1/2 to 3 lb total)

  • an instant-read thermometer

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 450°F.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
5

Instruction 5

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.
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