Pan-Seared Pork Chops with Cabbage and Caraway

Bone-in pork chops get a good sear, then settle into a pan of sautéed cabbage ribbons sweetened only by their own gentle caramelization. Caraway seeds add that earthy, slightly anise note, onion brings savory depth, and a little broth loosens everything into a tender, unified dish. It's the kind of meal that feels like it took more effort than it did, hearty and satisfying without any added sugar or sweetened sauces. The cabbage wilts down into silky strands that soak up the pork drippings, and the whole thing comes together in one pan.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
30 minutes
Total time
35 minutes

Ingredients

  • 4 chops (about 8 oz each, ¾ to 1 inch thick) bone-in pork chops (bone-in adds flavor and helps them stay juicy)
  • 1½ tsp kosher salt (for seasoning the chops)
  • ½ tsp black pepper, freshly ground
  • 2 tbsp olive oil (divided)
  • 1 small head (about 1½ lb) green cabbage
  • 1 medium yellow onion
  • 1½ tsp caraway seeds
  • ½ cup chicken or vegetable broth (low-sodium if you like)
  • 1 tbsp apple cider vinegar (a little brightness to lift the cabbage)

Instructions

  1. Pat 4 bone-in pork chops (about 8 oz / 225 g each) dry with paper towels. Season both sides generously with 1½ tsp kosher salt (7.5 ml) and ½ tsp black pepper (2.5 ml, freshly ground). Let them sit at room temperature while you prep the vegetables.
  2. Core 1 small head green cabbage (about 1½ lb / 680 g) and slice it into ½-inch ribbons.
  3. Halve and thinly slice 1 medium yellow onion.
  4. Heat 1 tbsp olive oil (15 ml) in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers. Add the pork chops and sear without moving them until the bottoms are deeply golden and release easily from the pan, about 4 minutes.
  5. Flip the chops and sear the second side for another 4 minutes. The chops won't be fully cooked yet, and that's fine. Transfer them to a plate and set aside.
  6. Lower the heat to medium. Add the remaining 1 tbsp olive oil (15 ml) to the same pan along with the sliced onion. Stir and cook until the onion softens and starts to turn translucent, about 5 minutes.
  7. Add 1½ tsp caraway seeds (7.5 ml) and stir for 30 seconds until fragrant.
  8. Add the sliced cabbage to the pan in batches if needed, stirring as it wilts down. Once it all fits, season with a pinch of salt and cook, stirring occasionally, until the cabbage begins to soften and pick up some golden color on the edges, about 5 minutes.
  9. Pour in ½ cup chicken or vegetable broth (120 ml) and 1 tbsp apple cider vinegar (15 ml). Stir to combine, scraping up any browned bits from the bottom of the pan.
  10. Nestle the seared pork chops into the cabbage, along with any juices that collected on the plate. Cover the pan and let everything simmer gently over medium-low heat until the pork is cooked through (an instant-read thermometer should read 145°F / 63°C in the thickest part) and the cabbage is tender, about 8 minutes.
  11. Uncover, taste the cabbage, and adjust the salt if needed. Serve the pork chops on a bed of the cabbage, spooning over any pan juices.