Pork Chops Cabbage and Bacon Recipe

Why You’ll Love This Martha Stewart Bacon And Cabbage Pork Chops Recipe

Hey there, busy home cooks! If you’re craving a hearty, no-fuss dinner that comes together in one pan, this Martha Stewart Bacon And Cabbage Pork Chops Recipe is your new best friend. Picture juicy pork chops nestled in crispy bacon, softened onions, and tender cabbage all smothered in a creamy sauce. It’s comfort food at its finest, ready in just 55 minutes total.

• Ease of preparation: This one-pan oven-baked method means minimal cleanup and quick steps. Prep takes only 10 minutes, cook time 45 minutes. Brown the chops, cook the veggies and bacon, then bake everything together. Perfect for weeknights when you want dinner on the table fast without fussing over multiple pots.
• Health benefits: Packed with nutrition per serving: 641 calories, 47g protein for muscle repair, 6g fiber from cabbage for digestion, and loads of vitamin C (85.1mg) for immunity. Potassium (1292mg) supports heart health, and it’s a balanced meal with veggies and lean protein. Check out the health benefits of pork like B vitamins and minerals.
• Versatility: Swap proteins or veggies easily for dietary tweaks. Works for keto with low carbs (29g net), gluten-free options, or lighter versions. Great for meal prep too, feeding families or singles alike.
• Distinctive flavor: Bacon adds smoky crunch, cabbage brings earthy sweetness, and whole milk curdles into a cheesy-like sauce. Brining the chops first amps up juiciness. It’s savory, creamy, and way better than takeout!

Nothing says home cooking like the sizzle of bacon and pork hitting the pan. This recipe always gets rave reviews at my table!

With bone-in chops for even cooking and thick bacon for texture, every bite pops. Dive in and see why it’s a keeper.

Essential Ingredients for Martha Stewart Bacon And Cabbage Pork Chops Recipe

Grab these straightforward ingredients for four servings. I’ve listed them with exact amounts and why they shine in this dish.

Main Ingredients:

• 2 tablespoons olive oil – Perfect for high-heat browning without burning, adds a subtle fruity note.
• 4 bone-in pork chops 1 inch thick – Bone-in keeps them juicy and flavorful during quick baking.
• salt and black pepper – Basic seasonings to enhance natural tastes, season generously.
• 4 strips bacon coarsely chopped – Thick market-style for crispy bits and smoky richness.
• 1 yellow onion cut into 1/2 inch slices – Sweetens as it softens, builds the base flavor.
• 1 head green cabbage about 2 1/2 pounds cut into 8 wedges – Regular green for hearty texture that browns nicely.
• 3 tablespoons all-purpose flour – Thickens the milk into a creamy sauce.
• 3 cups whole milk – Curdles for that irresistible cheesy texture, use full-fat for best results.

Special Dietary Options:

• Vegan: Swap pork for tempeh or seitan chops, use coconut bacon bits, plant-based milk like oat, and gluten-free flour.
• Gluten-free: Use 1:1 gluten-free flour blend instead of all-purpose.
• Low-calorie: Trim to 1 tablespoon oil, use 2% milk, and leaner bacon or turkey bacon.

How to Prepare the Perfect Martha Stewart Bacon And Cabbage Pork Chops Recipe: Step-by-Step Guide

Let’s get cooking! This Martha Stewart Bacon And Cabbage Pork Chops Recipe is foolproof. Total time: 55 minutes (prep 10, cook 45). Use a large roasting pan for best results. I’ll walk you through each step with tips to nail it every time.

First Step: Preheat and Prep
Preheat your oven to 400°F. While it heats, pat the 4 bone-in pork chops dry, season both sides with salt and black pepper. Cut the yellow onion into 1/2-inch slices, chop 4 strips of thick bacon coarsely, and cut 1 head green cabbage (2 1/2 pounds) into 8 wedges. Measure out 2 tablespoons olive oil, 3 tablespoons flour, and 3 cups whole milk. Mise en place keeps things speedy!

Second Step: Brown the Pork Chops
Heat the olive oil in a large roasting pan over two burners on medium-high. Add the seasoned pork chops, brown one side for 5 minutes until golden. Flip and brown the other side for 3 minutes. This sear locks in juices. Transfer to a plate. Pro tip: Don’t overcrowd; do in batches if needed. The fond left in the pan is flavor gold!

Third Step: Crisp the Bacon
Reduce heat to medium. Toss in the chopped bacon and cook 5 minutes until crispy. Stir occasionally so it doesn’t stick. Bacon fat joins the party, adding smokiness. Drain excess if too much pools, but keep some for the next steps. Smell that? Dinner’s calling!

Fourth Step: Soften Onion and Cabbage
Add the onion slices to the bacon, cook 6 minutes until softened and golden. Stir in cabbage wedges, cook one side 6 minutes until browning at edges. Turn wedges and cook other side 3 minutes. Cabbage softens but holds shape. If wedges stick, add a splash of water.

Fifth Step: Make the Creamy Sauce
Sprinkle 3 tablespoons flour over the veggies, stir 1 minute to coat evenly. This prevents lumps. Pour in 3 cups whole milk, stir constantly 4 minutes until thickened and bubbly. Season with more salt and pepper to taste. Watch the magic as it turns creamy. Whole milk curdles slightly for cheesy vibes!

Sixth Step: Bake to Perfection
Nestle the browned pork chops back among the cabbage. Slide the pan into the 400°F oven. Bake 10 minutes until pork hits 145°F internal temp. Use a thermometer! Rest 5 minutes post-oven. Juices redistribute for tenderness.

Final Step: Serve and Enjoy
Plate chops with cabbage, spoon sauce over top. Garnish with pepper if you like. Serves 4 hungry folks. Pairs great with crusty bread. Leftovers? Even better tomorrow. I whipped this up after a long day, and my family devoured it. Cleanup? Wipe one pan. Boom!

Stuck? Brine chops in saltwater 30 minutes beforehand for extra juiciness. Avocado oil works too. This method ensures even cooking with 1-inch thick bone-in chops.

Protein and Main Component Alternatives

Protein Substitutions

Switch up the pork for variety. Chicken thighs (bone-in, same thickness) sear similarly, bake same time. Turkey chops mimic texture. For plant-based, firm tofu slabs browned crisp, or tempeh for meaty bite. Each keeps high protein around 40g per serving. Test chicken first; it’s my fave swap for lighter meals.

Main Component Alternatives

Beyond pork, use pork loin for leaner cut, or shoulder for tenderness. Bone-in ribs work in bigger pan, extend bake 5 minutes. Sausage links sliced add spice. All fit the creamy cabbage base. Experiment safely, check temps.

Vegetable, Sauce, and Seasoning Modifications

Vegetable Modifications

Swap green cabbage for savoy (softer) or red for color pop. Add carrots sliced thick for sweetness. In summer, try napa cabbage wedges. Keep wedges intact for browning. Seasonal tweaks keep it fresh.

Sauce and Seasoning Modifications

Half-and-half instead of milk for richer sauce. Add garlic powder or herbs like thyme. Spicy? Red pepper flakes. For tang, splash vinegar post-milk. Low-dairy: broth base thickened with cornstarch.

Mastering Martha Stewart Bacon And Cabbage Pork Chops Recipe: Advanced Tips and Variations

• Pro cooking techniques: Brine pork chops 1 hour in saltwater for juiciness. Use olive or avocado oil. Thick bacon crisps best. One-pan keeps flavors intense.
• Flavor variations: Add mustard to milk for zing, or cheese shreds pre-bake. Smoky paprika on chops. Apple slices with cabbage for fall twist.
• Presentation tips: Fan cabbage around chop, drizzle sauce. Fresh parsley sprinkle. Serve family-style from pan.
• Make-ahead options: Chop veggies morning of, fridge. Assemble pre-bake up to sear, bake later. Great for busy weeks.

These tricks from tips elevate your game. Try a brown butter apple shortbread bars dessert pairing for cozy nights.

Brining changed my pork game forever. So juicy!

How to Store Martha Stewart Bacon And Cabbage Pork Chops Recipe: Best Practices

• Refrigeration: Cool completely, store in airtight container up to 4 days. Sauce thickens; stir when reheating.
• Freezing: Portion in freezer bags, up to 3 months. Thaw overnight in fridge. Avoid refreezing cooked pork.
• Reheating: Stovetop medium with milk splash, 5-7 minutes to 165°F. Microwave covered, stir midway. Oven 350°F foil-covered works too.
• Meal prep considerations: Divide into 4 containers. Add fresh sides day-of. Batch double recipe easily.

Safe storage keeps it tasty. Check pork safety guidelines.

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FAQs: Frequently Asked Questions About Martha Stewart Bacon And Cabbage Pork Chops Recipe

Martha Stewart Bacon And Cabbage Pork Chops Recipe

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🐷🥬 Juicy bone-in pork chops baked in creamy bacon-infused cabbage milk sauce—one-pan savory comfort rich tender low-effort dinner.
🥓 55-minute stovetop-to-oven serves 4; minimal dishes family favorite keto-adaptable hearty meal.

• Total Time: 55 minutes
• Yield: 4 servings

Ingredients

– 2 tablespoons olive oil for high-heat browning without burning, adds a subtle fruity note

– 4 bone-in pork chops 1 inch thick bone-in keeps them juicy and flavorful during quick baking

– salt and black pepper basic seasonings to enhance natural tastes

– 4 strips bacon coarsely chopped for crispy bits and smoky richness

– 1 yellow onion cut into 1/2 inch slices sweetens as it softens, builds the base flavor

– 1 head green cabbage about 2 1/2 pounds cut into 8 wedges for hearty texture that browns nicely

– 3 tablespoons all-purpose flour thickens the milk into a creamy sauce

– 3 cups whole milk curdles for that irresistible cheesy texture

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Instructions

1-First Step: Preheat and Prep Preheat your oven to 400°F. While it heats, pat the 4 bone-in pork chops dry, season both sides with salt and black pepper. Cut the yellow onion into 1/2-inch slices, chop 4 strips of thick bacon coarsely, and cut 1 head green cabbage (2 1/2 pounds) into 8 wedges. Measure out 2 tablespoons olive oil, 3 tablespoons flour, and 3 cups whole milk. Mise en place keeps things speedy!

2-Second Step: Brown the Pork Chops Heat the olive oil in a large roasting pan over two burners on medium-high. Add the seasoned pork chops, brown one side for 5 minutes until golden. Flip and brown the other side for 3 minutes. This sear locks in juices. Transfer to a plate. Pro tip: Don’t overcrowd; do in batches if needed. The fond left in the pan is flavor gold!

3-Third Step: Crisp the Bacon Reduce heat to medium. Toss in the chopped bacon and cook 5 minutes until crispy. Stir occasionally so it doesn’t stick. Bacon fat joins the party, adding smokiness. Drain excess if too much pools, but keep some for the next steps. Smell that? Dinner’s calling!

4-Fourth Step: Soften Onion and Cabbage Add the onion slices to the bacon, cook 6 minutes until softened and golden. Stir in cabbage wedges, cook one side 6 minutes until browning at edges. Turn wedges and cook other side 3 minutes. Cabbage softens but holds shape. If wedges stick, add a splash of water.

5-Fifth Step: Make the Creamy Sauce Sprinkle 3 tablespoons flour over the veggies, stir 1 minute to coat evenly. This prevents lumps. Pour in 3 cups whole milk, stir constantly 4 minutes until thickened and bubbly. Season with more salt and pepper to taste. Watch the magic as it turns creamy. Whole milk curdles slightly for cheesy vibes!

6-Sixth Step: Bake to Perfection Nestle the browned pork chops back among the cabbage. Slide the pan into the 400°F oven. Bake 10 minutes until pork hits 145°F internal temp. Use a thermometer! Rest 5 minutes post-oven. Juices redistribute for tenderness.

7-Final Step: Serve and Enjoy Plate chops with cabbage, spoon sauce over top. Garnish with pepper if you like. Serves 4 hungry folks. Pairs great with crusty bread. Leftovers? Even better tomorrow. I whipped this up after a long day, and my family devoured it. Cleanup? Wipe one pan. Boom!

Last Step:

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Notes

🥩 Use bone-in 1-inch thick chops even cooking juiciness.
🥛 Whole milk curdles creamy cheesy texture magic.
🧂 Brine pork chops beforehand extra flavor moisture.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Resting: 5 minutes
• Cook Time: 45 minutes
• Category: Main Dishes
• Method: Stovetop/Oven
• Cuisine: American
• Diet: Low-Carb

Nutrition

• Serving Size: 1/4
• Calories: 641 kcal
• Sugar: 17g
• Sodium: 359mg
• Fat: 37g
• Saturated Fat: 12g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 6g
• Protein: 47g
• Cholesterol: 149mg