Yes! Pork Chops and Cabbage! Every now and then, I break down and cook a tasty, mouthwatering pork chop dinner. That’s right, and I’m not ashamed to admit that I eat pork occasionally. This flavorful recipe isn’t the old fashioned version of cooking pork chops dredged in flour. Today’s pork chops are leaner and don’t need that food coma inducing step, making the dish heavy and weighed down. If you want to reduce your family’s intake of carbohydrates or if you need to limit gluten, there are many ways to cook pork chops without flour. Here’s my quick and easy Pork Chops and Cabbage recipe when you need to get a tasty dinner on the table quickly! My crew is never satisfied with just one pork chop and are always going back for seconds, so plan ahead and cook double the amount! Sometimes the best food is really the simplest. I’ve experimented many times with how to cook pork chops and the best way for me is to use a simple dry rub and pan fry them without the flour!
Stay focused on your goals…
Ali in the Valley
Author: Alison Ball
4 bone-in center-cut pork loin chops 1-in. thick; about 2 lbs. total
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon fresh thyme leaves
Several small whole fresh sage leaves
3 tablespoons extra-virgin olive oil
Season chops all over with salt and pepper, then sprinkle with thyme and sage.
Heat oil in a large nonstick frying pan over medium heat. Add chops and cook 5 minutes, or until nicely browned underneath. Turn chops over cook another 5 minutes. Reduce heat to medium low, cover pan, and cook 6 minutes, or until chops are barely pink in the center (cut to test).
Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.