Skillet Pork Chops with Cabbage

Pork chops cooked low and slow become so tender and juicy—and so do the cabbage and apples that cook with them. Serve with a cold beer and imagine yourself at a biergarten in Germany.

Pork Chops with Cabbage
Sheryl Julian

It’s hard to get really excited by cabbage—it seems so ordinary! But when I was in southern Germany recently, I enjoyed some truly outstanding cabbage with pork.

I knew instantly what made it so good: the cabbage was cooked low and slow in plenty of pork fat, and the pork served alongside was incredibly juicy. It was a memorable meal, and that wasn't just the German beer talking.

The first thing I did when I returned home was to buy a head of green cabbage and some center-cut pork chops. I decided to brown the pork and then cook the cabbage in the rendered pork fat and juices. When the cabbage was almost tender, I added an apple for sweetness, put the pork chops back in the pan, and finished cooking the everything in the oven.

The resulting dish—just nine ingredients!—was bursting with flavor. The long, slow cooking made the cabbage and apples extra sweet, and the pork juices gave it a savory, meaty depth.

It was like I was right back in Germany.

Pork Chops in the Skillet with Cabbage
Sheryl Julian

More Pork Chop Recipes!

Skillet Pork Chops with Cabbage

Prep Time 20 mins
Cook Time 50 mins
Total Time 70 mins
Servings 4 servings


  • 4 thick bone-in center-cut pork loin chops (2 1/2 pounds total)

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 3 tablespoons olive oil

  • 1 medium yellow onion, thinly sliced

  • 1 clove garlic, chopped

  • 1/2 large head green cabbage, cored and very thinly sliced with a mandoline or chef’s knife

  • 1 apple (any kind), peeled, cored, and cut into bite-sized chunks

  • 1 teaspoon caraway seeds, optional

  • 3 tablespoons chopped fresh parsley


  1. Heat the oven to 400°F
  2. Sear the pork chops:

    Sprinkle the pork all over with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat a 10-inch oven-safe skillet over medium-high heat for 1 minute. Add 2 tablespoons of the oil and when it is hot, add the pork chops in one layer.

    Sear for 3 minutes without disturbing. Turn and cook 2 minutes more. Transfer to a plate or bowl.

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    Skillet Pork Chops with Cabbage Sear the Chops
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  3. Cook the cabbage:

    Add the remaining 1 tablespoon oil to the pan over medium heat. Add the onion, garlic, and cabbage, along with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about 3 minutes, stirring until the cabbage is completely coated with oil.

    Continue cooking, stirring occasionally, for 15 minutes. Add the apples, caraway seeds (if using), and 2 tablespoons of the parsley. Cook, stirring occasionally, for 10 minutes more, or until the cabbage is very tender and wilted.

    Pork Chops in a Skillet shred the cabbage
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    Easy Pork Chop Recipe in Skillet
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  4. Finish cooking the pork chops:

    Set the pork chops on the cabbage and tip any juices from the bowl into the pan with the cabbage.

    Transfer to the oven. Cook the pork for 10 to 15 minutes, without turning the chops, or until a meat thermometer inserted into the thickest part of the meat registers at least 145°F. Exact cooking time will depend on the thickness of your pork chops.

    Pork Chops with Cabbage in the Skillet pork chops over cabbage
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  5. Serve:

    Carefully remove the skillet from the oven (the handle will be very hot). Let the meat and cabbage sit for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

Nutrition Facts (per serving)
801 Calories
42g Fat
30g Carbs
75g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 801
% Daily Value*
Total Fat 42g 54%
Saturated Fat 11g 57%
Cholesterol 238mg 79%
Sodium 700mg 30%
Total Carbohydrate 30g 11%
Dietary Fiber 7g 24%
Total Sugars 20g
Protein 75g
Vitamin C 68mg 341%
Calcium 161mg 12%
Iron 3mg 16%
Potassium 1481mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.