Savory Baked Pork Chops With Cabbage Recipe

About this recipe

A hearty and satisfying dinner featuring tender baked pork chops paired with a flavorful medley of cabbage, carrots, and onions. Perfect for a comforting evening meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Thomas Ridley Fresh British Pork Chops
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1Pc White Cabbage 1pc
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml
• 100G Terre Exotique Winemaker'S Salt, 100G
• 3 X 200 Ml Santal No Sugar Pear

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Coat 8 pork chops in 1/3 cup of flour, shaking off any excess. Reserve the remaining flour for later use.
3. 3. In a large Dutch oven, heat 2 tablespoons of salad oil over medium heat. Brown the pork chops on both sides until golden, about 3-4 minutes per side. Season with 1 teaspoon of salt and set aside.
4. 4. In the same Dutch oven, add 2 sliced onions, 1 pound of sliced carrots, and 6 cups of shredded cabbage. Sauté for 5 minutes until slightly softened.
5. 5. Sprinkle the reserved flour over the vegetables and stir well. Gradually add 2 cups of pear juice, stirring constantly to create a light sauce.
6. 6. Return the pork chops to the Dutch oven, nestling them into the vegetable mixture. Cover with a lid and transfer to the preheated oven.
7. 7. Bake for 30-35 minutes, or until the pork chops are fully cooked and the vegetables are tender.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Serve warm, ensuring each plate gets a portion of pork and vegetables.