Pan-Seared Pork Chops with Cabbage and Caraway

Bone-in pork chops get a quick sear until golden, then nestle into sautéed cabbage with caraway seeds, onion, and a splash of broth. The cabbage softens and picks up all the pan drippings while the chops finish cooking through. Simple, hearty, and naturally low in carbs. A one-pan supper that feels like comfort food without any fuss.

By TasteBuds

Recipe details

Yield
2 people
Prep time
12 minutes
Cook time
25 minutes
Total time
30 minutes

Ingredients

  • 2 (about 10 oz each, 1 inch thick) bone-in pork chops
  • 1 tsp kosher salt (for the pork)
  • ½ tsp black pepper, freshly ground (for the pork)
  • 2 tbsp olive oil (divided)
  • 1 medium yellow onion
  • 1 small head (about 1½ lb) green cabbage
  • 1½ tsp caraway seeds
  • ½ cup chicken or vegetable broth (low-sodium if you prefer)
  • ½ tsp kosher salt (for the cabbage, plus more to taste)
  • 4 sprigs fresh thyme (optional)

Instructions

  1. Pat 2 bone-in pork chops (10 oz each) completely dry with paper towels, then season both sides generously with 1 tsp kosher salt and ½ tsp black pepper. Let them sit at room temperature while you prep the vegetables.
  2. Halve and peel 1 medium yellow onion, then slice it into thin half-moons.
  3. Quarter 1 small head green cabbage (1½ lb), cut out the core from each wedge, then slice the cabbage into roughly ½-inch ribbons.
  4. Heat 1 tbsp olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering. Add the pork chops and sear without moving them until a deep golden crust forms on the bottom, about 4 minutes. Flip and sear the second side until equally browned, another 4 minutes. Transfer the chops to a plate.
  5. Lower the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the sliced onion and a pinch of salt, stirring to scrape up any browned bits from the pork. Cook, stirring occasionally, until the onion softens and just starts to turn golden at the edges, about 5 minutes.
  6. Add the sliced cabbage, 1½ tsp caraway seeds, and ½ tsp kosher salt. Toss everything together and cook, stirring now and then, until the cabbage wilts down and starts to soften, about 4 minutes.
  7. Pour in ½ cup chicken or vegetable broth and nestle the seared pork chops (and any resting juices from the plate) into the cabbage. Tuck in 4 sprigs fresh thyme if using. Cover the skillet with a lid, reduce the heat to medium-low, and let everything simmer gently until the pork reaches an internal temperature of 145°F (63°C) and the cabbage is tender, about 8 minutes.
  8. Uncover, discard the thyme sprigs if you used them, and taste the cabbage. Add more salt if needed. Serve the chops right from the skillet, spooning the cabbage and any pan juices over the top.