Pork Chop Cabbage Potato Casserole
Indulge in the ultimate comfort food with this Pork Chop Cabbage Potato Casserole, a hearty and flavorful one-pan meal perfect for weeknight dinners or family gatherings. Featuring tender, golden-browned bone-in pork chops nestled atop layers of creamy potatoes and savory sautéed cabbage, this dish is elevated with the rich addition of chicken broth, heavy cream, and a generous sprinkle of Parmesan cheese. The warmth of paprika, thyme, and garlic enhances every bite, creating a satisfying blend of textures and tastes. With just 25 minutes of prep time and simple layering, this casserole bakes to perfection, delivering a meal that’s both rustic and elegant. Serve it straight from the oven for a wholesome and cozy dinner your family will request again and again.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 large russet potatoes
- 1 medium head green cabbage
- 1 medium yellow onion
- 3 pieces garlic cloves
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes into 1/4-inch thick rounds. Core and thinly slice the cabbage. Dice the onion and mince the garlic.
Season the pork chops on both sides with salt, pepper, and paprika.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and olive oil. Sauté the onions and garlic for 2-3 minutes, until fragrant and softened.
Add the sliced cabbage to the skillet and cook for 5-7 minutes, or until wilted and slightly tender.
Season the cabbage mixture with thyme, salt, and pepper to taste, then remove from heat.
Grease a 9x13-inch casserole dish. Layer half of the sliced potatoes in an even layer, followed by half of the cabbage mixture. Repeat with the remaining potatoes and cabbage.
Pour the chicken broth and heavy cream evenly over the layered ingredients.
Place the seared pork chops on top of the casserole. Sprinkle with Parmesan cheese.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Uncover the casserole and bake for another 15 minutes, or until the potatoes are tender, the pork chops are cooked through, and the top is lightly golden.
Let the casserole rest for 5-10 minutes before serving. Enjoy this comforting and flavorful dish!
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.0 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1546 mg | 33% | |
*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.
