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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


  1. 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.
  2. 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.