Pork and Cabbage Supper Recipe

4.5 7 7
Pork and Cabbage Supper Recipe
Pork and Cabbage Supper Recipe photo by Taste of Home
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Pork and Cabbage Supper Recipe

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4.5 7 7
Publisher Photo
THIS all-in-one dish makes a meal with great flavor. It's perfect if you're cooking for one or two, but the ingredients can be multiplied to serve a larger number. My mother-in-law shared this recipe with me years ago. Quick and easy to prepare, it has been one of our family's favorites. -Tina Brown, Chico, California
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 2 pork loin chops (1/2 inch thick)
  • 1 tablespoon vegetable oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups shredded cabbage

Directions

In an ovenproof skillet, brown chops in oil on both sides; remove and set aside. To drippings, add sour and seasonings; bring to a boil. Return chops to skillet; add cabbage. Cover and bake at 350° for 50-60 minutes or until meat is tender. Yield: 2 servings.
Originally published as Pork and Cabbage Supper in Reminisce November/December 1996, p45

Nutritional Facts

1 each: 287 calories, 18g fat (5g saturated fat), 33mg cholesterol, 1399mg sodium, 19g carbohydrate (4g sugars, 4g fiber), 15g protein.

  • 2 pork loin chops (1/2 inch thick)
  • 1 tablespoon vegetable oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups shredded cabbage
  1. In an ovenproof skillet, brown chops in oil on both sides; remove and set aside. To drippings, add sour and seasonings; bring to a boil. Return chops to skillet; add cabbage. Cover and bake at 350° for 50-60 minutes or until meat is tender. Yield: 2 servings.
Originally published as Pork and Cabbage Supper in Reminisce November/December 1996, p45

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Reviews forPork and Cabbage Supper

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gunslinger User ID: 544392 248887
Reviewed May. 31, 2016

"Very tasty! I like the fact that it makes just enough for two!"

MY REVIEW
zookeeperk User ID: 819663 201729
Reviewed Nov. 8, 2013

"The guys liked it so I will be making this again."

MY REVIEW
DreMomma User ID: 5946485 37232
Reviewed Jun. 23, 2011

"Pretty good, definately easy. Added a handful of sliced fresh mushrooms. I used 3 chops instead of 2 and there ended up being plenty of sauce for the extra chop. Not amazing, but a good and easy fall/winter recipe."

MY REVIEW
1oma57 User ID: 5770315 37231
Reviewed Mar. 15, 2011

"Used 4 pork chops, 1/3 bell pepper and 4 fresh mushrooms, sliced. Great recipe"

MY REVIEW
susanlee23 User ID: 1735981 40735
Reviewed Mar. 12, 2011

"I think sour is a misprint it should say soup. I don't understand why the sodium count is so high. Can anyone give me a clue as to why the high count? This sounds like a good and easy recipe and I will be trying it soon."

MY REVIEW
joanna100 User ID: 759874 37229
Reviewed Mar. 12, 2011

"I think some of this recipe is missing. It says to add sour and seasonings to the drippings but sour what and how much. Please advise. Thank you. jmwagner984@aol.com"

MY REVIEW
peggywood777 User ID: 3864897 42461
Reviewed Nov. 11, 2010

"This was soooooo good and sooooo easy! I loved that it was a recipe for two, since I actually cook for one. It was very flavorful, and it was all I could do to not eat both servings. Definitely will be making this one again and again and again!"

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