Pork Chops With Cabbage And Sherry Vinegar Sauce Recipes

PORK CHOPS WITH VINEGAR

Steps:

• Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
• Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

SHERRY APPLE PORK CHOPS

Steps:

• In a large skillet, brown chops, about 2 minutes each side; reserve.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and the internal temperature has reached 145 degrees F (63 degrees C).

PORK CHOPS WITH CHERRY SAUCE

Steps:

• In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

CROCK POT PORK CHOPS AND CABBAGE RECIPE

Steps:

• Place your cabbage into a 6-7 quart slow cooker.
• Pour broth over cabbage and place butter evenly on top.
• Season pork chops on both sides with steak seasoning and place on top of cabbage, layering if necessary.
• Cook on low for 5-6 hours or until pork chops are fork tender and cabbage has cooked through.

NANCY'S PORK CHOP AND CABBAGE RECIPE

Steps:

• Gather the ingredients.
• Season the pork with salt, pepper, and garlic powder.
• In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its color and flavor from the caramelization of the pork. Work in batches if needed.
• After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into 8 wedges.
• Lower heat to medium-low to low. Add cabbage and a little more salt, cover, and simmer for 1 hour.
• Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.
• Serve with bread and homemade applesauce .

PORK CHOPS WITH SHERRY VINEGAR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
• Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
• Serve the pork with the sauce.

PORK CHOPS WITH CRANBERRY RED CABBAGE

Steps:

• In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes., Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11x7-in. baking dish; top with pork chops. Cover and bake a 350° for 50-60 minutes or until pork is tender.

PORK CHOPS WITH BRAISED CABBAGE AND BALSAMIC SHERRY SAUCE

Steps:

• Season both sides of the chops with a 1/4 teaspoon of the salt and the pepper to taste; melt half of the butter and the oil in a heavy skillet over medium heat; add the chops and cook until slightly pink inside, about 5 minutes per side.
• Transfer the chops to a heated platter; discard the excess fat from the pan and add 1/2 cup of the vinegar and the sherry, stirring and scraping the pan to deglaze; add the chicken broth and heat to a boil over medium heat; cook until the sauce has reduced and thickened slightly, about 10 minutes; remove from the heat and keep warm.
• Meanwhile, cook the bacon until crisp in a separate skillet over medium heat; discard all but 2 tablespoons of the bacon fat; add the remaining vinegar, stirring and scraping to deglaze the pan; add the cabbage and increase the heat to high; cook, stirring, until heated through and wilted, about 5 minutes; season with remaining 1/2 teaspoon of the salt and more pepper to taste.
• Return the pan of sauce to medium heat; whisk in the mustard and the remaining butter; divide the cabbage/bacon mixture among 4 serving plates and place a pork chop on each bed of cabbage; spoon the sauce around and over each chop.
• Garnish with chopped tomatoes and sprinkle with the chives.

PORK CHOPS WITH CABBAGE AND SHERRY VINEGAR SAUCE

Steps:

• Season both sides of pork chops with salt and pepper.
• Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
• Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
• Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
• Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
• Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.