Is there something inherently comfortable about a dinner made with pork? Perhaps it’s the connection I make to German food—all that Gemütlichkeit!
This recipe, adapted from the Washington Post, actually is German in origin. And it’s the kind of dish I grew up eating when German food was all the rage in Milwaukee.
Guess that gives it double comfort points!
How to Make Pork with Cabbage in Cream Sauce
The dish is easy and can be made (and even served) in one pan. In these pictures I use a stainless-steel frying pan, but now I use my cast iron braiser, since it’s so pretty to serve in.
Cook the cabbage and onion
Did you know that not all pork is created equal? Just like grass-fed beef, the pig’s diet has a big impact on the final product.
In the chart below you see (from left) the fatty acid ratios from grain-free, reduced grain, 100% grain and random store pork. (Data Source: Practical Farmer).
Scientists believe omega-6s are pro-inflammatory, while omega-3s are anti-inflammatory… In fact, chronic inflammation may be one of the leading drivers of the most serious modern diseases, including heart disease, metabolic syndrome, diabetes, arthritis, Alzheimer’s and many types of cancer.
The grain-free is far closer to the ideal ratio of 4:1.
How to Serve Pork with Cabbage in Cream Sauce
As a true comfort food, Pork with Cabbage goes very well with pasta or potatoes. I made whole wheat fettuccini (rather than the more traditional egg noodles), which was perfect with the generous sauce.
Mashed potatoes would be delicious too or a nice bread. And a nice Spinach Salad with Hot Bacon Dressing would put it over the top!
The final dish was enjoyed by all and true to its press, was warm and comforting while the winter winds blew. It’s definitely going into my winter rotation!
- 4 pork chops (about 1 1/2 pounds total)
- Salt, pepper to taste
- 2 Tablespoons extra-virgin olive oil, divided
- 1/2 cup diced onion (about 1 medium onion)
- 4 cups rough chopped green cabbage
- 3/4 cup heavy whipping cream
- 2 Tablespoons Dijon mustard
- 2 Tablespoons fresh lemon juice
- Chopped fresh parsley, for garnish
Pat the pork chops dry and season with salt and pepper.
In a large skillet over medium-high heat, heat 1 Tablespoon oil then add the pork chops to the hot pan. Brown on each side and cook to desired doneness, about 10 minutes total (varying by thickness). Remove pork chops from the pan and keep warm.
Add the remaining oil, onion and cabbage to the skillet and cook until tender, about 15 minutes. Add the lemon juice, cream and mustard to the cabbage mixture and stir until well combined. Simmer until slightly thickened, about 5 minutes, then taste and adjust seasoning.
Add the chops back to the skillet. Lower the heat to medium-low and continue cooking until pork chops are rewarmed.
Garnish and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 41gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 182mgSodium: 579mgCarbohydrates: 14gFiber: 4gSugar: 7gProtein: 44g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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