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

Pork and Cabbage Supper Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 2 servings

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

Nutritional Facts

1 serving (1 each) equals 287 calories, 18 g fat (5 g saturated fat), 33 mg cholesterol, 1,399 mg sodium, 19 g carbohydrate, 4 g fiber, 15 g protein.

Directions

  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

Nutritional Facts

1 serving (1 each) equals 287 calories, 18 g fat (5 g saturated fat), 33 mg cholesterol, 1,399 mg sodium, 19 g carbohydrate, 4 g fiber, 15 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pork and Cabbage Supper

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 15, 2014

Just a misspelling in the directions. After reading ingredients it should say soup rather than sour

MY REVIEW
Reviewed Nov. 8, 2013

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

MY REVIEW
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
Reviewed Mar. 15, 2011

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

MY REVIEW
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.

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