Pork Chops with Braised Bacon and Apple Cabbage

Ingredients

• 1.5 kgpork loin, cut into 1.9 cm-thick chops (or 10–12 pork chops of your choice)
• 8 stripspasture-raised bacon, cut crosswise into 1.3 cm pieces
• 2 mediumonions, thinly sliced
• 1/2 headgreen cabbage, shredded, with the outer leaves reserved
• 2cooking apples, unpeeled, cored and diced (Fuji, Gala or Golden Delicious)
• 1 tbsp (15 ml)smoked paprika
• 1 + 1/2 tsp (7.5 ml)salt (1/2 tsp to sprinkle over the pork chops and 1 tsp for the onion mixture)
• 1 + 1 tsp (10 ml)black pepper (1 tsp to sprinkle over the pork chops and 1 tsp for the onion mixture)
• 240 ml (1 cup)water or chicken stock
• 240 ml (1 cup)unsweetened apple juice, chicken stock or water
• 60 ml (1/4 cup)apple cider vinegar
• 2 tbsp (30 ml)Dijon mustard
• 2–3 sprigsfresh rosemary, finely chopped
• 2–3 sprigsfresh sage, finely chopped

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C.

2. 2

   Cut the bacon

   Cut the bacon crosswise into pieces about 6 mm wide.

3. 3

   Crisp the bacon

   Set a large Dutch oven over medium heat and cook the bacon until crisp. Lift it out with a slotted spoon and set it aside on a plate.

4. 4

   Brown the pork

   Pat the pork chops very dry, season them with salt and pepper, then brown them in the hot bacon fat on both sides. Leave space between the chops so they brown rather than steam; cook in 2 or 3 batches if needed. Transfer the golden chops to a plate and set aside.

5. 5

   Cook the onions

   Add the onions to the Dutch oven and cook for about 2–3 minutes, until slightly softened and caramelised. Stir in the paprika, salt and pepper and cook for about 1 minute, until fragrant.

6. 6

   Build the cabbage

   Add the cabbage and cook for 2–3 minutes, until softened. Add the apples and bacon, stir well and cook for another 4–5 minutes. Meanwhile, whisk together the water or chicken stock, apple juice, vinegar and Dijon mustard. Pour this over the cabbage mixture, add the herbs and stir to combine.

7. 7

   Cover the chops

   Arrange the pork chops on top of the cabbage mixture and cover them with the reserved cabbage leaves to help retain moisture.

8. 8

   Braise in the oven

   Put the covered Dutch oven in the oven and bake for 2 to 2½ hours, until the pork is tender.

9. 9

   Rest before serving

   Leave the dish to stand for 15–20 minutes before serving.

What are pork chops with braised bacon and apple cabbage?

This is a slow-braised pork dish: chops sit over cabbage, apples and bacon while a sharp, savoury liquid cooks them gently in the oven. It draws on familiar European combinations of pork, cabbage and apple, though this version is a homely one-pot preparation rather than a claim to a specific regional tradition.

The apples bring sweetness, while vinegar and Dijon mustard balance the richness of the pork and bacon. Reserved cabbage leaves cover the top during cooking, helping to hold in moisture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 47g protein, 24g carbs, 33g fat.

Pork and bacon provide most of the protein and fat, while the apples and apple juice contribute carbohydrates; the cabbage and onions add further carbohydrates and fibre. Serve a chop with a generous helping of cabbage and, if you want a more balanced plate, add a green vegetable and a modest portion of potatoes.

Choose the pork and bacon

Pork chops: The recipe uses loin cut into chops about 1.9 cm thick, but chops of a similar size can also work. If using a different cut or thickness, check tenderness during the final part of cooking.

Bacon: Cooking it first renders fat for browning the pork and builds savoury flavour in the pot. Remove the crisp pieces before continuing, then add them back with the apples.

Build flavour in stages

Brown the meat: Drying the chops well and leaving space between them helps their surfaces brown. Work in batches if the pot is crowded, and keep the browned chops aside while the vegetables cook.

Cook the base: Let the onions soften before adding the paprika, then give the cabbage a few minutes in the pot. Adding the liquid after the apples and bacon have had time to cook gives the ingredients a chance to mingle.

Use the braising liquid

Mix the liquid: Whisk the water or stock, apple juice, cider vinegar and mustard together before pouring them into the pot. This distributes the mustard through the liquid rather than leaving it in a single patch.

Cover the cabbage: The cabbage leaves laid over the chops help shield the meat as it braises. Keep the Dutch oven covered during baking if it has a lid; the method’s cabbage-leaf cover is not a substitute for the pot lid.

Check for tenderness

The recipe gives a baking window of 2 to 2½ hours at 175°C. Begin checking near the shorter end: the pork should be tender, and the cabbage and apples should be very soft.

If the chops are not tender yet, return the pot to the oven and continue cooking, checking periodically. Rest the dish for 15–20 minutes before serving so the juices settle.

Serve it with

The cabbage, apples and braising liquid make this a substantial one-pot meal. Spoon some of the juices over each chop and include plenty of the vegetables.

For a fuller plate, serve with boiled potatoes, mashed potatoes or crusty bread to catch the sauce. A crisp green salad or simply cooked green vegetables can add a fresh contrast.

Recipe notes & tips

• Pat the pork chops thoroughly dry before seasoning so their surfaces brown well.
• Brown the chops in batches rather than packing them tightly into the pot.
• Keep the reserved cabbage leaves intact enough to cover the top of the dish.
• Whisk the mustard into the liquid before adding it to the Dutch oven.
• Check the pork for tenderness before the end of the stated baking window.
• Rest the dish for 15–20 minutes before serving.

Variations

• Use chicken stock: Replace the water, apple juice or both with stock for a more savoury braising liquid.
• Choose another apple: Use a firm, sweet-tart cooking apple if Fuji, Gala or Golden Delicious are unavailable.
• Adjust the herbs: Use either rosemary or sage if you do not have both.
• Add potatoes: Serve boiled or mashed potatoes alongside to make the meal more filling.
• Change the chops: Use another type of pork chop, allowing for its thickness and checking it for tenderness as it cooks.

Common mistakes to avoid

• Crowding the pot: The chops may steam instead of browning; cook them in 2 or 3 batches.
• Skipping the drying step: Wet meat browns less effectively; pat the chops dry before seasoning.
• Adding the liquid too early: Give the cabbage, apples and bacon their stated time to cook before pouring in the liquid.
• Using only the clock: Pork may need more or less time depending on the chops; check that it is tender.
• Serving immediately: The juices have not had time to settle; rest the dish for 15–20 minutes.

How to store

Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 3 days. Reheat gently in a covered pan over low heat, with a splash of water or stock if needed, until piping hot throughout.

Frequently asked questions