Hey, What’s Cookin’?
Good food on the table fast–isn’t that what we all want? With that in mind, the Recipe of the Week is Braised Pork and Cabbage. It’s bone-in pork chops, cooked in a Dutch oven with cabbage and carrots. It’s a nice fall meal; good protein, lots of veggies. Meal prep and cooking time is reduced because the recipe uses packaged baby carrots and cole slaw. Serve it over mashed cauliflower to make it even more luscious AND keep it healthy at the same time!
Braised Pork and Cabbage
Adapted from: various internet recipes
- 1 tbs coconut sugar or brown sugar
- 1- 1/2 tbs Dijon mustard
- 1 box frozen mashed cauliflower; prepared according to directions and kept hot
- In a heavy Dutch oven, heat 1 tablespoon oil over medium-high. Sprinkle pork with salt and pepper and sear 3 minutes per side. Remove to a plate and set aside.
- Reduce heat to medium-low. Using same dutch oven, add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 4 minutes.
- Raise heat to high. Add vinegar, sugar, Dijon, caraway seeds, and broth; bring to a boil. Add carrots, cover, and reduce heat to a simmer, cooking until carrots are just fork-tender, about 20 minutes.
- While carrots are cooking, prepare the frozen mashed cauliflower and set aside, keeping it hot.
- When carrots are done, return pork to pot; cover, and continue cooking until pork is just tender;10 to 15 minutes more. Taste and adjust salt/pepper.
- Serve each diner 1 pork chop plus cabbage & carrots over mashed caulilflower
Notes: If you want another vegetable, steamed green beans would make an excellent additional side dish to this meal!
Photograph via Pinterest