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Smothered Pork Chops with Apples, Onions and Cabbage Recipe

Smothered Pork Chops with Apples, Onions and Cabbage

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on July 20, 2012

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    I recently made a spread sheet to determine which recipes from a Food Network Chef I cook the most. Hands down it was Emeril. This dish is one of the best. Perfect flavor balance!!!!

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  • on February 11, 2012

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    This was the best pork chop I have ever eaten! I only put 1/2 cup of the brandy and I put the dutch oven in the oven at 375 to bake for 1 hour and 15 mins. I also cut down on the amount of salt. This will be on our table many more times. Thank you Emeril!!

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  • on November 28, 2011

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    great tender pork chops

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  • on March 15, 2011

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    Originally when I searched for this recipe I was looking for something with cabbage and pork chops. That was all I thought I had. Thank goodness I had a granny smith apple as well and most of the seasoning. I did the first step with Emeril's seasoning and flour. I had one apple and the oninons. I only had half of a cabbage but followed the directions. I had the stock but not the calvados, so I substituted a cup of Hefeweizen beer (Mad Hat Circus Boy. I thought the the sweet lemon flavor would work well, AND IT DID. I also did not have the fresh thyme or marjoram, but I knew that poultry contained both so I used a tsp of that. This was one of the best things I have cooked in a long time. Next time I would cut the salt or the poultry seasoning by a little, because it was a little to salty for my taste, but other than that it was perfect. Not alcohol tasting like some others have reported. To bad I only made 5 pork chops because the kids were begging for more!!!!

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  • on November 20, 2009

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    Everybody at the dinner table raved about this recipe. Great fall and winter fare.

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  • on November 23, 2008

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    We loved the pork chops. They were fork tender and very flavorful. I added the chops, onions, seasoning, 1 1/2 cups of stock and only 1/2 cup brandy. (Because of the earlier reviews, I didn't put the cabbage and applies in at this point because I feared they'd be mush. I simmered that for an hour then removed the chops and and added the cabage and applies and simmered it for 30-minutes more. It was fabulous - warm and savory on a cold night. I served it with mashed potatoes and served the pot liquor as natural gravy. Yummy!

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  • on June 12, 2008

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    I followed the directions exactly. I made no substitutions. We ate it but it wasn't that good and it really looked unappetizing. The aroma of the Calvados was a bit overpowering. The greens were so wilted after 1 1/2 hours that they were almost unrecognizable. The thick wedges of the Granny Smith apples remained thick wedges. The seasoning was okay but, quite frankly, quick fried pork chops with a cabbage and noodles side would have been much better.

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  • on January 30, 2008

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    I did not like this recipe at all.
    Firstly, it didn;t look appetizing, and secondly, it didn;t taste very good either.

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  • on September 25, 2007

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    This recipe rocks! I even made a couple of substitutions (pine nuts instead of sesame seeds and dried herbs instead of freshly cut leaves, & it was still fabulous. I didn't have the thick-cut chops so I was able to cut down on the simmer time. I will definately make this again. My hat's off to Emeril, as always, the chef's chef.

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  • on July 11, 2007

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    Tender, flavorful, and easy to make. This is a sure fire crowd pleaser.

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