Pork Chops with Braised Cabbage and Balsamic Sherry Sauce
Elevate your weeknight dinner game with this hearty yet elegant recipe for Pork Chops with Braised Cabbage and Balsamic Sherry Sauce. Perfectly seared pork chops pair beautifully with tender, caramelized cabbage braised in a rich blend of chicken stock, balsamic vinegar, and dry sherry. A hint of fresh thyme and a touch of sugar balance the dish with earthy, slightly sweet notes. The combination of savory pork and the tangy-sweet depth of the balsamic sherry sauce creates a flavor-packed meal that’s both comforting and sophisticated. Ready in under an hour, this one-pan recipe is ideal for busy nights and makes cleanup a breeze. Serve alongside crusty bread or mashed potatoes to soak up every last drop of the velvety sauce.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium head Green cabbage, shredded
- 1 medium Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 1 cup Chicken stock
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Dry sherry
- 2 teaspoons Fresh thyme
- 1 teaspoon Granulated sugar
Instructions
Pat the pork chops dry with paper towels. Season both sides generously with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side, until they are golden brown. Remove the pork chops from the pan and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Once melted, add the sliced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute or until fragrant. Then, add the shredded cabbage and sauté for 5-6 minutes until it starts to wilt.
Pour in the chicken stock, balsamic vinegar, and dry sherry. Mix in the fresh thyme and granulated sugar. Season with the remaining teaspoon of salt.
Return the pork chops to the skillet, nestling them into the cabbage mixture. Cover the pan with a lid, reduce the heat to low, and let it simmer for 20-25 minutes until the pork chops are cooked through and the cabbage is tender.
Remove the skillet from heat and let the dish rest for 5 minutes. Plate the pork chops with a generous serving of braised cabbage and spoon some of the sauce over the top before serving.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 5272 mg | 229% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 38.6 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3096 mg | 66% | |
*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.
