Smoked Pork Chops with Cabbage
Submitted by Krin52
Browned smoked pork chops served over crisp-tender buttered cabbage and delicate carrot ribbons. A hearty, fuss-free weeknight dinner ready in 40 minutes for 4.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minFive ingredients. Forty minutes. A plate that looks and tastes like you put in way more effort than you actually did.
Smoked pork chops get a quick sear in a skillet, then finish in the oven until heated through. While they roast, cabbage slices steam with butter until crisp-tender, and thin carrot ribbons get a fast zap until they’re just barely cooked.
Pile the cabbage on a platter, fan the carrot ribbons around the edges, and lay the sliced pork on top. Simple, colorful, and deeply satisfying.
Kitchen Tips
- Smoked chops are already cooked, so you’re just browning the outside and warming the center. Don’t overdo it or they’ll dry out.
- Cut the carrots into thin ribbons with a vegetable peeler for the most elegant presentation. They cook in under two minutes.
- Keep the cabbage crisp-tender, not limp. Five to seven minutes in the microwave is the sweet spot for that snappy texture.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Meanwhile brown chops in a skillet and place them in a roasting pan and in the oven for about ten minutes, or until completely cooked through.
Remove chops and cut them into bite size pieces.
While the chops are roasting, place the cabbage slices in a microwave proof container with the butter, salt, and pepper. Cover the container with microwave safe plastic wrap. Microwave on HIGH POWER for five to seven minutes, until the cabbage is crisp and crunchy. Then microwave the carrot ribbons for 1 to 2 minutes, until crisp and crunchy, using the same procedure as with the cabbage slices.
Place the cabbage on a large oval platter surrounded by the carrot ribbons.
Place the port slices on top and serve.
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