Crispy Pork Chops with Roasted Cabbage and Caraway
- Serves
- 4 servings
- Prep
- 7 min
- Cook
- 18 min
- Cost
- $14.00
- Nutrition
- 630 cal · 43g protein
- quick
🍳 2 pans · Picky-eater safe bet: fruit
Crispy Pork Chops with Roasted Cabbage and Caraway is a German-American weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $14 in groceries. You'll need 2 pans, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain fruit works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count pork chops (7 oz each)
- 1 head medium green cabbage
- 1 tbsp caraway seeds
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Chop cabbage into 1-inch pieces, toss with 2 tablespoons olive oil, caraway seeds, salt, and pepper on a sheet pan, then roast at 425°F.
- Pat pork chops dry and season with salt and pepper, then heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sear pork chops for 5–6 minutes per side until golden and internal temperature reaches 145°F, then remove and rest.
- After cabbage has roasted for 15 minutes, drizzle with vinegar, stir, and return to oven for 3 more minutes; serve alongside pork chops.
- Picky eater tip: serve a plain pork chop with the cabbage on the side, no caraway or vinegar.
- Make ahead: chop the cabbage up to 2 days ahead and keep it covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 43 g
- Carbohydrates
- 18 g
- Fiber
- 4 g
- Sugar
- 3 g
- Fat
- 42 g
- Saturated fat
- 14 g
- Sodium
- 100 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop