Pork and Cabbage Dinner

Pork and Cabbage Dinner
Servings: 4 Prep 20 mins Cook 19 mins Stand 5 mins


  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 4 boneless pork chops, about 8 ounces each, 3/4 inch thick
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 green cabbage, cored and sliced thin, about 8 cups sliced
  • 2 large carrots, peeled and shredded
  • 1/3 cup white wine
  • 1 1/2 teaspoons caraway seeds
  • 3/4 teaspoon dried thyme
  • 1/2 pound kielbasa, cut into 1/4-inch slices
  • 2 tablespoons apple cider vinegar

Make It

1. Heat the butter and oil in a large nonstick skillet over medium-high heat. Season pork chops with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Saute for 3 minutes per side until nicely browned. Remove to a plate and keep warm.

2. Add sliced cabbage, shredded carrot, wine, caraway seeds, thyme and remaining salt and pepper to the skillet. Stir to combine.

3. Cover and cook for 8 minutes over medium-high heat, stirring occasionally.

4. Add sliced kielbasa and vinegar to the skillet. Tuck the browned pork chops back into the mixture.

5. Cover skillet and cook on medium-low heat for 5 minutes, stirring occasionally or until pork chops reach internal temperature of 155 degrees F as measured on an instant-read thermometer. Turn off heat. Allow to rest for 5 minutes before serving. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 577, Fat, total (g): 32, chol. (mg): 161, sat. fat (g): 10, carb. (g): 20, fiber (g): 8, pro. (g): 51, sodium (mg): 1065, Percent Daily Values are based on a 2,000 calorie diet.