Baked in oven or crock pot, this is a favorite!
I’m one of those people who is happiest in the kitchen preparing food for someone to enjoy. I tend to like complicated recipes with lots of ingredients and a challenge to make and most of the time the recipes are successful. I’ve done so many sweet things lately you may think that I don’t have a recipe that doesn’t have “sugar” in it.
I love meat, I could never give up meat, could never come close to being a vegetarian even though I love vegetables. I love the thought of cooking something on a bone and then being able to pick up that bone and gnaw it clean — I do this when no one else is around. So what’s with all the boneless meat these days, boneless chops (this recipe), boneless chicken breast and thighs, no bones in the 7-bone pot roast any more and I could never figure out where those 7 bones were anyway. I’ve even seen boneless wings and I don’t even think those are wings.
There are so many working mothers/dads out there now, who has time to cook? Maybe on the weekends but then who wants to spend all weekend cooking. Years ago my sister and I use to make what we called Chops Casserole. It wasn’t really a casserole in the sense that it didn’t have some kind of canned creamed soup in it or loaded with cheese. I have revised that recipe and changed a few ingredients and gone is the word “casserole”. This dish could even be made in a slow cooker or crock pot and be ready to put on the table when you get to the end of your long day and you can sit down with a glass of wine and enjoy a nice home cooked meal.
(Carb friendly — there are about 25 carbs in a medium size head of cabbage for this dish serves about 4-6 people.)
Pork Chops with Cabbage and Thyme
- 4-6 thick cut boneless pork chops
- 1 large potato cut in wedges or thick slices
- 1/2 head cabbage cut in wedges
- 1/8 c. flour
- 1/4 tsp. salt
- 1/2 lb. mushrooms sliced
- 1/8 tsp. pepper
- 1 medium onion sliced
- 1/2 tsp. thyme
- 2 Tbsp. parsley
- 1/4 tsp. rosemary
- 1 clove garlic minced
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/2 c. white wine
- 1 bouillon cube in 1 c. water
- Combine the flour, salt and pepper. Dust the chops with this mixture. Heat the butter and oil in a skillet. Brown the chops for 5 minutes, flipping half way through the 5 minutes. Remove the chops from the skillet. Deglaze the pan by adding the wine and bouillon mixture. Bring to boil. Set aside.
- Place the pork chops on the bottom of a roasting pan or casserole dish. Top with cabbage wedges, onion, mushrooms and potatoes. Pour the wine mixture over all. Sprinkle with garlic, parsley, thyme and rosemary. Cover and bake at 350° for 1 1/4 hours. If you are cooking in a slow cooker I think I may need 4-5 hours or cook the same time as you would any other recipe in your slow cooker.