Baked Pork Chops with Cabbage (Granny's)

My Granny’s recipe for Pork Chops and Cabbage is a testament to the beauty of simplicity in cooking. It’s a delicious, hearty one-pot meal that’s perfect for dinner.

4-6 pork chops, bone-in or boneless
3-4 Tbsp. butter or oil
sea salt
black pepper, freshly ground
1 Tbsp. garlic powder, divided
1 head cabbage, cored and chopped
1 medium onion, thinly sliced
2-4 cloves garlic, minced

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4).

Season the pork chops with salt, pepper and garlic powder to taste. You can season them with your favourite seasoning instead blend if you like.

Heat the butter or oil in a hot skillet to brown up each side. You don’t want to cook them through, you just want to put some colour on them. Once they are browned on both sides, transfer them to a paper towel lined plate.

In the same skillet that you browned the pork chops in, add the chopped and sliced onion. Toss with the pan drippings to coat. If there is not enough pan drippings to coat all of the cabbage, you can add a Tbsp. or two of butter if needed. Season with salt and pepper to taste as well as the garlic powder. Mix well. Let cook, stirring often, for 10 minutes to allow the cabbage to absorb all the pan drippings. Stir in the minced garlic and allow to cook for another minute or two.

Transfer the cabbage and onion mixture to a 4 qt (a 9x13" casserole dish will work too) casserole dish. Top with browned pork chops.

Cover. Cook in the preheated oven for 1 hour. Remove from the oven and allow to cool with the lid on for 10-15 minutes before serving.