Smoky Bacon Cabbage Skillet Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 6 oz thick-cut bacon, cut into 1/2-inch pieces
• 1 tbsp olive oil (only if needed)
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp caraway seeds (optional)
• 1 small green cabbage (about 1 1/2 lb), thinly shredded (about 8 cups)
• 3/4 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp light brown sugar
• 1 tbsp unsalted butter

Do This

• 1) Pat chops dry; season with 1 tsp salt + 1/2 tsp pepper.
• 2) Cook bacon in a large skillet until crisp; remove, leaving drippings.
• 3) Sear chops 3–4 minutes per side; remove to a plate.
• 4) Sauté onion 3 minutes; add garlic, paprika (and caraway) for 30 seconds.
• 5) Add cabbage + remaining salt/pepper; wilt 5 minutes. Stir in broth, vinegar, Dijon, and brown sugar.
• 6) Nestle chops into cabbage; cover and simmer 6–8 minutes until 145°F internal.
• 7) Off heat, add butter + bacon; rest 3 minutes, then serve with cabbage and pan juices.

---

Why You’ll Love This Recipe

• One skillet does it all: seared pork, smoky bacon, and tender cabbage in the same pan.
• The cabbage cooks down into a savory-sweet bed that soaks up all the pork and bacon drippings.
• Fast enough for a weeknight, but hearty and rustic enough for a weekend supper.
• Juicy pork chops: a quick sear plus a gentle covered simmer keeps them tender.

Grocery List

• Produce: 1 small green cabbage (about 1 1/2 lb), 1 medium yellow onion, 3 garlic cloves
• Meat: 4 bone-in pork chops (about 1 inch thick; 2 to 2 1/2 lb total), 6 oz thick-cut bacon
• Dairy: unsalted butter
• Pantry: olive oil (optional), low-sodium chicken broth, apple cider vinegar, Dijon mustard, light brown sugar, smoked paprika, caraway seeds (optional), kosher salt, black pepper

Full Ingredients

Pork Chops

• 4 bone-in pork chops, about 1 inch thick (2 to 2 1/2 lb total)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Smoky Bacon-Cabbage Skillet

• 6 oz thick-cut bacon, cut into 1/2-inch pieces
• 1 tbsp olive oil, only if needed (use if the bacon is very lean and the pan looks dry)
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp caraway seeds (optional, but great with cabbage)
• 1 small green cabbage (about 1 1/2 lb), cored and thinly shredded (about 8 cups)
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Braising Liquid & Finish

• 3/4 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp light brown sugar
• 1 tbsp unsalted butter

Step-by-Step Instructions

Step 1: Prep the pork and cabbage

Pat the pork chops very dry with paper towels (this helps you get a better sear). Season both sides of the chops with 1 tsp kosher salt and 1/2 tsp black pepper.

Core the cabbage and shred it thinly (about 8 cups). Slice the onion and mince the garlic so everything is ready to go once the pan is hot.

Step 2: Crisp the bacon and build the flavor base

Place a large, heavy skillet (a 12-inch cast iron works especially well) over medium heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7–9 minutes.

Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the skillet. If your skillet looks dry (very lean bacon can do this), add 1 tbsp olive oil.

Step 3: Sear the pork chops

Increase the heat to medium-high. When the bacon fat is shimmering, add the pork chops in a single layer. Sear until deeply browned, about 3–4 minutes per side.

Transfer the chops to a plate. They will not be cooked through yet; they’ll finish gently in the cabbage.

Step 4: Sauté onion, garlic, and spices for smoky depth

Reduce heat to medium. Add the sliced onion to the skillet and cook, stirring, until softened and starting to turn golden, about 3 minutes.

Add the minced garlic, 1 tsp smoked paprika, and 1 tsp caraway seeds (if using). Stir constantly for 30 seconds, just until fragrant. This quick bloom step wakes up the spices without burning the garlic.

Step 5: Wilt the cabbage and season it well

Add the shredded cabbage to the skillet. Sprinkle with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Using tongs, toss and turn the cabbage so it starts to wilt and picks up the onion, spices, and drippings.

Cook, stirring often, until the cabbage reduces in volume and turns glossy, about 5 minutes. It doesn’t need to be fully tender yet.

Step 6: Deglaze, then braise the chops in the cabbage

Pour in 3/4 cup chicken broth and scrape the bottom of the pan to release the browned bits (that’s where the smoky, savory flavor lives). Stir in 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 1 tsp brown sugar.

Nestle the pork chops (and any juices on the plate) down into the cabbage. Cover the skillet and reduce heat to low so the liquid maintains a gentle simmer.

Cook until the pork reaches an internal temperature of 145°F (63°C) in the thickest part (avoid the bone), about 6–8 minutes depending on thickness.

Step 7: Finish with butter and bacon, then rest and serve

Turn off the heat. Add 1 tbsp unsalted butter to the pan and stir it into the cabbage and juices until melted and slightly glossy. Sprinkle the reserved bacon over the top.

Let the pork chops rest in the skillet, uncovered, for 3 minutes. Serve each chop over a generous mound of cabbage with plenty of bacon and pan juices spooned on top.

Pro Tips

• Use a thermometer for perfect doneness: Pull the chops at 145°F (63°C), then rest. Overcooking is the fastest way to dry pork.
• Don’t rush the sear: A deep brown crust in 3–4 minutes per side builds flavor that seasons the cabbage later.
• Shred the cabbage thin: Thin shreds turn tender quickly and absorb more smoky pan juices.
• Control the salt: Bacon varies a lot in saltiness. Taste the cabbage near the end and adjust only if needed.
• Keep it gently simmering: After adding the chops back, use low heat under a cover. A hard boil can toughen pork.

Variations

• Apple-kissed: Add 1 medium apple (cored and thinly sliced) with the onion. It softens into the cabbage and plays nicely with bacon.
• Spicy-smoky: Add 1/4 tsp crushed red pepper flakes with the paprika, or finish with a few dashes of hot sauce.
• Creamy mustard cabbage: After the chops are done, stir 2 tbsp sour cream into the cabbage off heat for a richer, tangy finish.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container within 2 hours of cooking. Store for up to 3 days. Reheat gently (to avoid drying the pork): place the chops and cabbage in a covered skillet with 2–3 tbsp water or broth and warm over low heat for about 6–10 minutes, or until hot. For make-ahead prep, shred the cabbage and slice the onion up to 24 hours in advance; store refrigerated in separate containers.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 40 g protein, 34 g fat, 12 g saturated fat, 14 g carbohydrates, 5 g fiber, 7 g sugar, 980 mg sodium.