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+ servings
Braised Pork Chops with Cabbage, Bacon and Parsley Sauce
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
This recipe for braised pork chops with cabbage and bacon is hearty and satisfying and perfect for St. Patrick's Day, although I think it fits the bill for any cool night's dinner when you need a little comfort food.
Course: Entrées
Cuisine: Irish
Keyword: St. Patrick's Day Recipes, Pork, Holiday Favorites
Servings: 4 people
Calories: 966 kcal
Ingredients
  • 6- ounces thick-cut bacon cut up
  • 4- pound bone-in thick-cut pork loin chops
  • Salt and freshly ground black pepper
  • ½ onion sliced
  • 1 teaspoon mustard seeds
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon fennel seeds
  • ½ head green cabbage cut into 6 to 8 thin wedges
  • 2 + cups chicken stock
Parsley Sauce:
  • 4 tablespoon Irish butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • Salt and freshly ground black pepper
  • ¼ cup fresh chopped parsley
Instructions
  1. Pre-heat the oven to 325°F.
  2. Pre-heat a large oven-safe sauté pan over medium-high heat. Add the bacon pieces and cook until brown and crispy. Transfer the bacon to a plate lined with paper towels with a slotted spoon and set aside.
  3. Season the pork chops with salt and freshly ground black pepper. Sear the pork chops in the bacon drippings for a 2 minutes on each side until brown. Transfer the chops to a plate.

  4. Add the onions, mustard seeds, thyme and fennel seeds to the pan and sauté for 3 to 5 minutes until the onions are brown. Push the onions to one side and sear the cabbage wedges for a few minutes, browning lightly. Deglaze the pan with 2 cups of the chicken stock, scraping up the bits on the bottom of the pan.
  5. Return the pork chops to the pan, nestling them into the stock and vegetables. It’s ok if some of the cabbage is on top of the pork chops. Make sure the pork chops are partially covered with the liquid, adding a little more stock if needed. Cover the pan with a lid and transfer to the oven. Braise the pork chops at 325°F for 30 to 40 minutes until the chops are tender. Halfway through the braising process, flip the chops over and rotate the cabbage.

  6. While the pork chops are cooking, make the parsley sauce by melting the butter in a medium saucepan. Add the flour and whisk until smooth. Slowly pour in the milk and bring to a boil while stirring. Lower the heat and simmer for a few minutes. Season with salt and freshly ground black pepper and stir in the fresh parsley. Keep warm until ready to serve.
  7. Plate the pork chops with the cabbage and onions. Top with some parsley sauce and the sprinkle the crispy bacon on top. Serve immediately.
Nutrition Facts
Braised Pork Chops with Cabbage, Bacon and Parsley Sauce
Amount Per Serving (1 of 4 servings)
Calories 966 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 25g125%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 23g
Cholesterol 304mg101%
Sodium 618mg26%
Potassium 1646mg47%
Carbohydrates 16g5%
Fiber 4g16%
Sugar 9g10%
Protein 81g162%
Vitamin A 972IU19%
Vitamin C 48mg58%
Calcium 250mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.