Pork Chops with Cabbage and Bacon

I know cabbage is one of those ingredients that people either love or hate. Growing up with a Hungarian grandma, cabbage was definitely a common ingredient in my diet, and it’s still one of my favorite comfort foods. My love of cabbage is such that I can’t really understand why people don’t like it. Is it the smell? Because I even find that to be delicious.

This recipe comes from Everyday Food (one of my favorite resources for simple and delicious dinners), and it features cabbage prominently. It’s hard not to love cabbage when it’s fried in butter and bacon fat, like it is in this recipe.

The cabbage is paired with pork chops, bacon and onions, and it all and cooks together in a delicious, flavorful milk gravy -- which is perfect on top of a side of mashed potatoes.

Pork Chops with Cabbage and Bacon
slightly adapted from Everyday Food

2 tablespoons olive oil
4 boneless pork chops (1/2 to 1 inch thick)
Coarse salt and ground black pepper
4 strips bacon, coarsely chopped
1 medium onion, sliced
2 tablespoons butter
1 head green cabbage (about 2 1/2 pounds), cored and cut into 8 wedges
3 tablespoons all-purpose flour
3 cups whole milk

1. Preheat oven to 400 degrees. Add oil to a large, high-sided skillet over medium high heat. Season pork with salt and pepper; brown on one side, 3 to 5 minutes. Flip and cook 1 minute more. Transfer to a plate.

2. Reduce heat to medium. Add bacon; cook until nearly crisp, about 5 minutes. Add onion; cook until softened. Remove bacon and onions from pan and transfer to the plate with the pork chops.

3. Add 2 tablespoons of butter and cabbage to pan, cut side down, and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes.

4. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle the pork chops, bacon and onions in sauce. Reduce heat to low and simmer, covered, until pork chops are cooked through, 10 to 15 minutes.