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.

Photography Credit: 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.

Our Favorite Videos

Pork Chops in the Skillet with Cabbage

More Pork Chop Recipes!

Skillet Pork Chops with Cabbage Recipe

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: 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 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

Special equipment:


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.

Easy Pork Chop Recipe in a Skillet season the chops Skillet Pork Chops with Cabbage Sear the Chops

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 Easy Pork Chop Recipe in Skillet

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

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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Sheryl Julian

Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

More from Sheryl

21 Comments / Reviews

No ImageSkillet Pork Chops with Cabbage

Did you make it? Rate it!

  1. CERT

    That was excellent! I am so bored with cooking and this livened my spirits. My picky eaters even liked this recipe. I served with cornbread muffins (meh) – Next time I’ll try serving with roasted potatoes. (No caraway seeds and not missed.) Please don’t skip the parsley, it is amazing in/on this dish.


  2. Kathy

    This is a keeper. Made it twice in the last month. Yum. I don’t peel my apples.


  3. Carol

    Omg I forgot the parsley too and it was still very good. Next time caraway seeds and parsley for sure.

  4. Carol

    It was very good. Didn’t have caraway seeds but wish 8 did. Could have used a little more flavor. I will make it again


  5. Scott

    This recipe is fantastic! My wife always cooks up pork and cabbage on New Years Day, as part of her heritage. Today, she was not feeling well. I told her I would take care of dinner. I made this recipe along with some garlic roasted potatoes. The whole family loved the meal. Thank you for posting this!


View More
Pork Chops in a SkilletSkillet Pork Chops with Cabbage