Low and Slow Pork Chops with Cabbage and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours

Quick Ingredients

• 4 bone-in pork chops (1 to 1 1/4 inches thick), about 2 1/2 lb total
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 1/2 tbsp all-purpose flour
• 1 1/2 tbsp neutral oil (canola or avocado)
• 1 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 medium green cabbage (about 2 lb), cored and sliced into 1-inch ribbons
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp caraway seeds (optional)
• 1 bay leaf

Do This

• 1. Heat oven to 300°F. Pat chops dry; season with salt and pepper; lightly dust with flour.
• 2. Sear chops in oil in a Dutch oven over medium-high heat, 3 minutes per side; remove.
• 3. Add butter; soften onions 6–8 minutes, then add garlic 30 seconds.
• 4. Add cabbage, 1 tsp salt, caraway (optional); toss until slightly wilted, 3–4 minutes.
• 5. Stir in broth, vinegar, Dijon, and bay leaf; bring to a simmer.
• 6. Nestle chops in; cover and braise in oven 1 hour 15 minutes to 1 hour 30 minutes (pork at least 145°F).
• 7. Rest 5 minutes; taste and season. Serve chops over cabbage with plenty of broth.

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Why You’ll Love This Recipe

• True comfort food: tender pork, sweet onions, and silky cabbage in a light, savory broth.
• Low effort, big payoff: a quick sear, then the oven does the slow work.
• Budget-friendly: simple staples that stretch into a full, satisfying meal.
• Great leftovers: the flavors deepen overnight.

Grocery List

• Produce: 2 large yellow onions, 1 medium green cabbage (about 2 lb), 3 cloves garlic
• Dairy: unsalted butter
• Pantry: low-sodium chicken broth, apple cider vinegar, Dijon mustard, all-purpose flour, neutral oil, kosher salt, black pepper, bay leaf, caraway seeds (optional)
• Meat: 4 bone-in pork chops (1 to 1 1/4 inches thick)

Full Ingredients

Pork

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 1/2 lb total)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 1/2 tbsp all-purpose flour (for a light dredge that helps the broth taste richer)
• 1 1/2 tbsp neutral oil (canola or avocado)

Cabbage, Onions, and Broth

• 1 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 medium green cabbage (about 2 lb), cored and sliced into 1-inch ribbons
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 tbsp apple cider vinegar (brightens the broth)
• 1 tsp Dijon mustard (optional but recommended for a gentle tang)
• 1/2 tsp caraway seeds (optional, classic with cabbage)
• 1 bay leaf

To Serve (Optional, but Nice)

• Cooked egg noodles, mashed potatoes, or rye bread
• Extra black pepper to finish

Step-by-Step Instructions

Step 1: Heat the oven and prep the pork

Preheat the oven to 300°F. Pat the pork chops very dry with paper towels (this helps them brown instead of steam).

In a small bowl, mix 2 tsp kosher salt, 1 tsp black pepper, and 1 1/2 tbsp flour. Sprinkle and rub this mixture lightly over all sides of the chops.

Step 2: Sear the pork chops for flavor

Set a large Dutch oven (or a heavy, oven-safe pot with a tight lid) over medium-high heat. Add 1 1/2 tbsp neutral oil.

When the oil is shimmering, add the chops in a single layer (work in batches if needed). Sear for 3 minutes per side, until nicely browned.

Transfer the chops to a plate. Keep the pot on the heat.

Step 3: Soften the onions

Reduce heat to medium and add 1 tbsp butter. Once melted, add the sliced onions and scrape up any browned bits from the bottom of the pot.

Cook, stirring often, until the onions soften and start to turn golden at the edges, 6 to 8 minutes.

Step 4: Add garlic and start the cabbage

Add the minced garlic and cook until fragrant, 30 seconds.

Add the sliced cabbage, 1/2 tsp caraway seeds (if using), and a pinch of salt (about 1/2 tsp is a good start). Toss and cook until the cabbage begins to wilt, 3 to 4 minutes. It does not need to be fully soft yet.

Step 5: Build the light broth

Pour in 2 cups low-sodium chicken broth. Stir in 1 tbsp apple cider vinegar and 1 tsp Dijon mustard (if using). Add the bay leaf.

Bring the liquid to a gentle simmer.

Step 6: Braise low and slow

Nestle the pork chops (and any juices on the plate) into the cabbage mixture. The liquid should come partway up the chops; that’s perfect for a braise.

Cover with a lid and transfer to the oven. Cook at 300°F for 1 hour 15 minutes, then check. Continue cooking, covered, until the cabbage is very tender and the pork is tender and reads at least 145°F in the thickest part, up to 1 hour 30 minutes total.

Step 7: Rest, taste, and serve

Remove the pot from the oven. Let the dish rest, covered, for 5 minutes. This helps the juices settle and gives the broth a moment to calm down.

Discard the bay leaf. Taste the broth and cabbage and add more salt and pepper if needed.

Serve each pork chop on a bed of cabbage and onions, with plenty of the warm, light broth spooned over the top. This is especially good with mashed potatoes, egg noodles, or sturdy bread to soak up the broth.

Pro Tips

• Use thicker chops: Aim for 1 to 1 1/4 inches thick. Thin chops can dry out during a long braise.
• Don’t skip the sear: Those browned bits on the bottom of the pot dissolve into the broth and make it taste like it cooked all day.
• Keep it gently simmering: In the oven, you want a quiet braise, not a hard boil. 300°F in a covered Dutch oven is the sweet spot.
• Salt in layers: Lightly salt the cabbage early, then adjust at the end. Cabbage shrinks a lot, and it’s easy to oversalt if you go heavy upfront.
• Want a slightly richer broth? Stir in 1 extra tbsp butter at the end, off heat, for a rounder, more comforting finish.

Variations

• Smoky version: Add 1/2 tsp smoked paprika with the flour-salt mix, or stir 1 tbsp tomato paste into the onions before adding cabbage.
• Apple-onion comfort: Add 1 medium apple (cored and thinly sliced) with the onions for a gentle sweetness that pairs beautifully with pork and cabbage.
• Stovetop-only method: After building the broth and returning the chops, keep the pot covered at a very low simmer for 1 hour 15 minutes to 1 hour 30 minutes, checking occasionally to ensure it stays gently bubbling.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered pot over low heat until the broth is steaming and the pork is heated through (aim for 165°F for reheating). Add a splash of broth or water if needed to loosen the cabbage and refresh the liquid. This dish is a great make-ahead: it often tastes even better the next day as the cabbage and onion flavors deepen.

Nutrition (per serving)

Approximate, will vary by pork chop size and brand of broth. Per serving: 510 calories, 44 g protein, 30 g fat, 16 g carbohydrates, 5 g fiber, 980 mg sodium.