Best Cheese Stuffed Smoked Pork Chops On Warm Cabbage Caraway Slaw Recipes

Baked Pork Chops with Caraway Seeds and Cabbage image

Provided by GinnyP

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 7

2 center-cut pork chops
1/2 teaspoon extra virgin olive oil
4 cups coleslaw mix or 4 cups finely shredded cabbage
1 -2 teaspoon caraway seed
2 tablespoons water (or more)
unrefined sea salt
pepper (optional)

Steps:

Preheat oven to 350 degrees F.
Heat oil on medium in a nonstick frying pan and quickly brown pork chops on both sides.
Put the pork chops in a covered baking dish.
Place the shredded cabbage around the pork chops, sprinkle with the caraway seeds, and add 2 T of water.
Bake, covered, for 1 hour.
Halfway through, check dish and add more water if needed.
When done, sprinkle with salt and pepper to taste before serving.

Smothered Pork Chops With Apples, Onions and Cabbage image

Provided by Eric R.

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 double cut pork chops
2 teaspoons kosher salt
1/4 cup all-purpose flour
1/2 cup olive oil
2 granny smith apples, peeled, cored and cut into thick wedges
2 cups thinly sliced onions
3 lbs savoy cabbage (1 head) or 3 lbs napa cabbage (1 head)
1 cup chicken stock
1 cup calvados
1/2 teaspoon caraway seed
2 bay leaves
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram

Steps:

Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
Serve the pork chops with the cabbage and pan juices.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Cheese-Stuffed Smoked Pork Chops on Warm Cabbage Caraway Slaw image

Yield Makes 4 servings

Number Of Ingredients 9

1/2 small head of cabbage, cored and thinly sliced (6 cups)
1 carrot, coarsely grated
1/4 cup cider vinegar
1 teaspoon sugar
1/2 teaspoon caraway seeds, slightly crushed
1/2 teaspoon salt
4 (3/4-inch-thick) smoked bone-in pork chops (2 lb total)
1/4 lb Gouda or Gruyère, coarsely grated (1 cup)
2 tablespoons vegetable oil

Steps:

Toss together cabbage, carrot, vinegar, sugar, caraway seeds, and salt in a bowl and let stand, tossing occasionally, 15 minutes.
Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chop, beginning at rounded edge and cutting through to bone. Divide cheese among pockets, packing it in and pressing chops flat. Pat chops dry and season with pepper.
Heat 1 tablespoon oil in a wide 3- to 4-quart heavy pot over moderate heat until hot but not smoking, then cook slaw, tossing frequently, until cabbage is crisp-tender, 5 to 7 minutes.
Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until browned, 2 to 4 minutes total. Cover skillet and cook chops until just heated through and cheese is melted, about 3 minutes more.
Divide slaw among 4 plates and top with chops.