I knew instantly what made it so good: the cabbage was cooked low and slow in plenty of pork fat, and the pork served alongside was incredibly juicy. It was a memorable meal, and that wasn’t just the German beer talking. The first thing I did when I returned home was to buy a head of green cabbage and some center-cut pork chops. I decided to brown the pork and then cook the cabbage in the rendered pork fat and juices. When the cabbage was almost tender, I added an apple for sweetness, put the pork chops back in the pan, and finished cooking the everything in the oven. The resulting dish—just nine ingredients!—was bursting with flavor. The long, slow cooking made the cabbage and apples extra sweet, and the pork juices gave it a savory, meaty depth. It was like I was right back in Germany.
More Pork Chop Recipes!
Pork Schnitzel Honey Mustard Sheet Pan Pork Chops Brined Pork Chops with Gremolata Stuffed Pork Chops with Kielbasa and Sauerkraut
Sear for 3 minutes without disturbing. Turn and cook 2 minutes more. Transfer to a plate or bowl. Continue cooking, stirring occasionally, for 15 minutes. Add the apples, caraway seeds (if using), and 2 tablespoons of the parsley. Cook, stirring occasionally, for 10 minutes more, or until the cabbage is very tender and wilted. Transfer to the oven. Cook the pork for 10 to 15 minutes, without turning the chops, or until a meat thermometer inserted into the thickest part of the meat registers at least 145°F. Exact cooking time will depend on the thickness of your pork chops.
