Pork Chops with Braised Cabbage and Balsamic Sherry Sauce

Elevate your weeknight dinner game with this hearty yet elegant recipe for Pork Chops with Braised Cabbage and Balsamic Sherry Sauce. Perfectly seared pork chops pair beautifully with tender, caramelized cabbage braised in a rich blend of chicken stock, balsamic vinegar, and dry sherry. A hint of fresh thyme and a touch of sugar balance the dish with earthy, slightly sweet notes. The combination of savory pork and the tangy-sweet depth of the balsamic sherry sauce creates a flavor-packed meal that’s both comforting and sophisticated. Ready in under an hour, this one-pan recipe is ideal for busy nights and makes cleanup a breeze. Serve alongside crusty bread or mashed potatoes to soak up every last drop of the velvety sauce.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Pork chops (bone-in or boneless)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium head Green cabbage, shredded
• 1 medium Yellow onion, thinly sliced
• 3 cloves Garlic, minced
• 1 cup Chicken stock
• 3 tablespoons Balsamic vinegar
• 2 tablespoons Dry sherry
• 2 teaspoons Fresh thyme
• 1 teaspoon Granulated sugar

Directions

Step 1

Pat the pork chops dry with paper towels. Season both sides generously with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side, until they are golden brown. Remove the pork chops from the pan and set aside.

Step 3

In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Once melted, add the sliced onion and cook for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for 1 minute or until fragrant. Then, add the shredded cabbage and sauté for 5-6 minutes until it starts to wilt.

Step 5

Pour in the chicken stock, balsamic vinegar, and dry sherry. Mix in the fresh thyme and granulated sugar. Season with the remaining teaspoon of salt.

Step 6

Return the pork chops to the skillet, nestling them into the cabbage mixture. Cover the pan with a lid, reduce the heat to low, and let it simmer for 20-25 minutes until the pork chops are cooked through and the cabbage is tender.

Step 7

Remove the skillet from heat and let the dish rest for 5 minutes. Plate the pork chops with a generous serving of braised cabbage and spoon some of the sauce over the top before serving.

Nutrition Facts

Serving size	(2002.3g)

Amount per serving	% Daily Value*
Calories	2035.4

Total Fat 126.5g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 383.3mg	0%
Sodium 5271.7mg	0%
Total Carbohydrate 69.3g	0%
Dietary Fiber 19.6g	0%
Total Sugars 38.6g
Protein 136.0g	0%

Vitamin D 0IU	0%
Calcium 492.7mg	0%
Iron 10.8mg	0%
Potassium 3095.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 27.8%

Carbs: 14.1%