Healthy and budget-friendly, cabbage is one of the most delicious and versatile cruciferous veggies. Anyone who is “on the fence” about cabbage will be converted with this roasted variety — promise! High heat cooking caramelizes the outer cabbage layers and opens up the nutty sweetness, while maintaining a tender, textured crunch. With the addition of the quick and easy pan-fried pork chops, this meal ticks off all the boxes and will become a family favourite.
Pan-Fried Pork Chops With Roast Cabbage Wedges
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
1 red cabbage (feel free to swap out red cabbage with white cabbage or a medium Savoy cabbage)
¼ cup extra-virgin olive oil
¾ tsp kosher salt
½ tsp freshly ground pepper
2 Tbsp lemon juice or red wine vinegar
2 bone-in pork chops (1 ¼ to1 ½-inch thick) (approx. 1 ½ lbs)
½ tsp each kosher salt and freshly ground pepper
2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
6 thyme sprigs
3 cloves garlic, smashed
4 green olives (optional)
Finely grated Parmesan
1. Preheat the oven to 450°F. Cut cabbage in half and then each half into 6-8 equal wedges, keeping the core and stem intact. Arrange on a rimmed baking sheet; brush with ¼ cup of the oil all over and sprinkle with salt and pepper.
2. Roast until browned and slightly charred on bottom, about 10 to 15 minutes. Flip and continue roasting until lightly browned, about 10 minutes. Drizzle with lemon juice or vinegar.
3. While the cabbage is cooking, sprinkle pork chops with salt and pepper on both sides. Heat a large heavy skillet over medium-high heat. Add oil and cook pork chops until golden brown on one side, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes; repeat flipping and cooking until browned and instant-read thermometer inserted into the thickest part reads 135°F, about 8 minutes total.
4. Remove pan from heat. Add butter, thyme, olives (if using) and garlic to pan, tilting and spooning the butter mixture over chops, basting the fat cap to brown.
5. Transfer chops to a cutting board; cover and rest for 5 minutes. Cut into thick slices, reserving juices. Sprinkle with parsley or grated Parmesan (if using). Serve with cabbage.