Pan-Seared Pork Chops and Cabbage (Old-Fashioned)

Pork and cabbage are easy to make and delicious. While the recipe is written for pork chops, you can use a pork loin roast instead.

6 pork chops
2 Tbsp. vegetable oil
1 tsp. sea salt
⅛ tsp. black pepper, freshly ground
1 tsp. garlic powder
1 head cabbage

Season the pork with salt, pepper and garlic powder.

In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its colour and flavour from the caramelization of the pork. Work in batches if needed.

After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into 8 wedges.

Lower heat to medium-low to low. Add cabbage and a little more salt, cover and simmer for 1 hour.

Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.

Serve with bread and homemade applesauce.