Pan-Seared Pork Chops with Braised Cabbage for Fall

Tender pork chops paired with braised cabbage and apples make an easy, hearty dinner you’ll return to again and again. The warm, balanced flavors—pork, tart apples, mild cloves, and braised cabbage—are perfect for cool fall evenings but satisfying any time of year.

Fall-flavored feast

As summer winds down, I naturally gravitate toward richer, comforting dishes like German red cabbage, jaegerschnitzel, and this seared pork chop with braised cabbage. The combination of pork, apples, cloves, and cabbage is reliably delicious. Adding a splash of ale or a similar braising liquid can elevate the flavors even more.

This dish stands on its own as a full meal but pairs beautifully with spaetzle, buttered egg noodles, or a simple rice pilaf when you want a starch to soak up the pan juices.

Recipe Ingredients

The ingredients shown in the image below cover both the braised cabbage and the pork chops. Notes are provided to help you choose the best components and quantities.

• Pork. Bone-in center-cut loin or rib chops are ideal for this recipe; they stay moist during searing and pair well with the braised cabbage.
• Cabbage. Red cabbage is used here for color and flavor, but green cabbage works fine as well. Aim for roughly 8–12 cups of shredded cabbage depending on how thickly you slice it.
• Vinegar. Apple cider vinegar complements the apples and provides balanced acidity for the cabbage.
• Apples. Choose firm, tart apples like Granny Smiths so they hold their shape during searing and add a bright contrast to the cabbage.
• Fat. Lard is traditional and gives a great sear; use avocado oil or another neutral oil if you prefer. Butter adds richness when cooking the apples.
• Cloves. Ground cloves lend a warm, autumnal note—use sparingly to avoid overpowering the dish.
• Sugar. A few tablespoons of sugar balance the vinegar in the braise; reduce to suit your taste or dietary needs.

See the recipe card below for exact ingredient amounts and the full ingredient list.

How to make it

Follow the steps below for the braised cabbage and the seared pork chops. The method is forgiving and designed to produce tender, well-flavored results.

1. Heat a large pot over medium heat and melt 3 tablespoons unsalted butter. Add the shredded cabbage and toss to coat.
2. Whisk together 1/2 cup water, 1/2 cup cider vinegar, 5 tablespoons granulated sugar, 1 teaspoon fine sea salt, and 1/4 teaspoon ground cloves. Pour this mixture over the cabbage, stir to combine, then cover with a tight-fitting lid. Reduce the heat to low and braise until the cabbage is soft, about 60–90 minutes.
3. Remove the lid and continue cooking until some of the excess liquid evaporates. Taste and adjust seasoning with salt and pepper. Keep warm until serving.

4. Pat the pork chops dry and season generously with salt and pepper. Let them rest 30–60 minutes at room temperature before searing for best results. (For even juicier chops, salt lightly the night before and refrigerate uncovered, then remove one hour before cooking.)
5. Heat 3 tablespoons lard in a large skillet over medium-high heat. Sear the chops 3–4 minutes per side until well browned and the internal temperature reaches about 135°F for medium-rare to medium. Transfer to a plate and tent with foil to rest.
6. Reduce heat to medium, add 2 tablespoons unsalted butter to the pan, then add 3 cored and quartered Granny Smith apples. Sear the apples until browned and beginning to soften, seasoning with salt and pepper.
7. Arrange the braised cabbage on a serving platter, top with the rested pork chops and the seared apples, and serve while hot.

More pork chop recipes you’ll love

Try other pork chop variations for weeknight dinners or special occasions: stuffed chops with cheese and prosciutto, chops with potatoes and peppers, or simply pan-seared chops with a pan sauce.