Pork Chops and Red Cabbage

This German dish features red cabbage and some unexpected touches like fresh, sliced pears.

Pork Chops and Red Cabbage

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  • Prep Time


  • Total Time


  • Servings



  • * 6 lean pork loin chops

  • * 1 tsp. olive oil

  • * 1 tsp. salt

  • * ¼ tsp. dried sage and thyme

  • * ⅛ tsp. pepper

  • * ⅔ C. water

  • * 4 C. coarsely shredded red cabbage

  • * 1 C. onion, sliced and separated into rings

  • * ½ C. water

  • * ¼ C. vinegar

  • * ¼ C. packed brown sugar

  • * 2 C. pears, thinly sliced


Heat oil in a large nonstick skillet over medium-high heat until hot. Quickly brown pork chops on both sides. Sprinkle with salt, sage, thyme and pepper. Add water, cover and reduce heat to medium low. Continue cooking for 50-60 minutes or until pork is tender. Spray a large saucepan or Dutch oven with nonstick cooking spray and heat over medium heat until hot. Add cabbage and onions and cook for 5 minutes. Add 1/2-C. water, vinegar and brown sugar and mix well. Cover and simmer for 15 minutes. Add pears and bring to boil. Serve pork chops over cabbage.


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