Creamy Pork Chops N Cabbage Casserole
Dive into comfort food heaven with this Creamy Pork Chops N Cabbage Casserole, a hearty and satisfying dish that combines tender seared pork chops with a rich, cheesy cabbage filling. Perfectly seasoned with paprika and black pepper, the pork chops are nestled in a bed of sautéed cabbage, garlic, and onions, all smothered in a luscious cream and cream cheese sauce. Topped with melty shredded cheddar and baked to golden perfection, this one-dish wonder brings homestyle flavors to your dinner table. Ready in just an hour and ideal for busy weeknights or cozy family meals, this casserole is a deliciously creamy twist on traditional comfort food classics.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, thinly sliced
- 3 pieces garlic cloves, minced
- 1 medium head green cabbage, shredded
- 1 cup chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops with salt, black pepper, and paprika on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork chops for 3 minutes per side until they are golden-brown. Remove from the skillet and set aside.
Lower the heat to medium and melt the butter in the same skillet. Add the sliced onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.
Stir in the shredded cabbage and cook, stirring occasionally, for 6-8 minutes until softened.
Pour in the chicken broth and simmer for 2 minutes, allowing the flavors to combine.
Add the heavy cream and cream cheese to the skillet, stirring until the cream cheese is fully melted and the mixture forms a smooth, creamy sauce.
In a 9x13-inch casserole dish, spread the cabbage mixture evenly on the bottom.
Nestle the seared pork chops on top of the cabbage.
Sprinkle the shredded cheddar cheese evenly over the pork chops and cabbage.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with chopped parsley before serving.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.1 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 361 mg | 28% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
