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      Good Life, Good Food: Braised Cabbage, Pan Roasted Pork Chops

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Braised Cabbage and Pan Roasted Pork Chops.

      Braised Cabbage


      2 Tblspn extra virgin olive oil

      6 slices Hormel pecan smoked bacon, cut into 1 inch strips

      1 small sweet onion, sliced

      1 each fugi apple, seeded and diced

      2 Tblspn balsamic vinegar

      1 head red cabbage, cored, thinly sliced

      1/2 C chicken stock or beer

      Kosher salt and coarse black pepper to taste


      In a large skillet, add oil and cook bacon until browned and crispy. Add onion and apple to mixture and season with salt and pepper. After mixture has browned and caramelized, deglaze the pan with the balsamic vinegar (or apple cider) add cabbage and stir to mix. Pour in chicken stock or beer, cover and let cook until cabbage wilts on low heat about 30 minutes. I like a bit of crisp to my cabbage.

      Remove from the pan and use the braised cabbage as a bed for your Pan Seared Pork Chops!

      Pan Roasted Pork Chops


      4 5-6 oz bone in pork chops

      Spice rub of:

      1 tsp kosher salt and coarse black pepper

      1/2 tsp McCormick garlic powder

      1/2 tsp brown sugar

      1/4 tsp McCormick smoked paprika

      2 Tblspn extra virgin olive oil, for browning chops

      1/4 C apple cider

      2 Tblspn balsamic vinegar

      2 Tblspn butter


      Preheat oven to 400 degrees

      Season chops with spice rub, and let sit out at room temperature while oven preheats. In a large skillet, heat over medium heat and add the extra virgin olive oil. When the oil begins to shimmer place the chops into the pan in a single layer. You are only wanting to brown the chops not cook them. They will finish in the oven. You want the chops to caramelize but not burn. Add just a pinch of sage to the apple cider and splash the pan with it. Cover the oven with foil and place in the oven. Cook until chops temp at 140 degrees, about 10 minutes.

      Remove pan from the oven, and take chops out of pan. Place pan over high heat, and remember HANDLE WILL BE HOT! Add balsamic vinegar to deglaze pan, scraping up the brown pieces from the bottom of the pan. Add apple cider to pan and bring to a boil, cook until reduced and slightly syrupy. Add a Tablespoon or two of butter at the end to make the sauce glossy.

      Place chops on top of braised cabbage, and top with some pan sauce. This is a great winter dish!