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Pork Chops with Caraway Cabbage

Total Time

Prep: 20 min. Cook: 15 min.


4 servings

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 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


  1. In a large skillet over medium heat, brown pork chops in oil; drain. Sprinkle with pepper; remove and keep warm.
  2. 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.

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