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Pork Chops with Caraway Cabbage

 Pork Chops with Caraway Cabbage
Pork and cabbage naturally bring out the best flavors in each other. Each fall, my family request this hearty skillet supper.—David Frame, Waxahachie, Texas
4 ServingsPrep: 20 min. Cook: 15 min.


  • 4 pork loin chops (3/4 inch thick)
  • 2 tablespoons canola oil
  • 1/2 teaspoon pepper
  • 1-1/2 cups finely chopped onion
  • 3 tablespoons butter
  • 6 cups shredded cabbage
  • 2 garlic cloves, minced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt


  • In a large skillet over medium heat, brown pork chops in oil; drain.
  • Sprinkle with pepper; remove and keep warm.
  • In same skillet, saute onion in butter for 1-2 minutes or until
  • tender. Add the cabbage, garlic, vinegar, caraway and salt; cook,
  • stirring occasionally, until cabbage wilts. Add chops to the
  • skillet. Cover and simmer for 15-17 minutes or until meat is tender.
  • Serve immediately. Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Pork Chops with Caraway Cabbage (continued)

Wine (continued)