Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pork Chops with Red Cabbage and Horseradish Sauce
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 36 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 138 milligrams
- Sodium
- 912 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 3 grams
- Sugar
- 14 grams
- Protein
- 44 grams
Packing flavor into a quickly cooked weeknight dinner can be a challenge. For this pork recipe, the chops are rubbed with caraway and brown sugar, which caramelizes to the pork as it cooks. Red cabbage is quickly braised with cider vinegar. A creamy horseradish sauce is a great way to add flavor with little effort. Simply stir together horseradish mustard—which really is two ingredients in one—with sour cream for an easy dipping sauce.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 36 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 138 milligrams
- Sodium
- 912 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 3 grams
- Sugar
- 14 grams
- Protein
- 44 grams
Ingredients
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Directions
- Season the pork chops with salt and pepper. Stir together the ground caraway seeds and 2 teaspoons brown sugar in a small bowl. Sprinkle all over the pork and set aside.
- Heat 3 tablespoons vegetable oil in a large pot or dutch oven over medium-high heat. Add the red onion and cook until tender, about 3 minutes. Add the cabbage, 1 teaspoon salt and a few grinds of pepper and stir until well combined and starting to wilt, about 2 minutes. Add the remaining 2 tablespoons brown sugar and the vinegar and bring to a boil. Add the chicken broth and return to a boil. Lower the heat, cover and simmer until the cabbage is tender and the juices are mostly reduced, about 20 minutes. Season with salt and pepper.
- Meanwhile, stir together the horseradish mustard and sour cream. Season with salt and pepper and set aside.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering. Add the pork and cook until well browned and just cooked through, about 3 minutes per side.
- Divide the pork, cabbage and horseradish sauce among plates. Sprinkle with the chives.
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