Prepare to tantalize your taste buds with an extraordinary German-inspired dish that transforms ordinary pork chops into a culinary masterpiece! This recipe isn't just another dinner - it's a symphony of flavors that combines the rich, juicy tenderness of perfectly seared pork with the vibrant, tangy notes of red cabbage and rhubarb. Imagine a plate that looks like a work of art and tastes like a gourmet restaurant experience, all created in the comfort of your own kitchen. Get ready to impress your family and friends with a meal that's both surprisingly simple and incredibly delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 pork chops
- 2 cups red cabbage, shredded
- 1 cup rhubarb, chopped
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare ingredients by patting pork chops dry with paper towels. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once oil is shimmering, carefully place pork chops in the pan. Sear for approximately 4-5 minutes on each side until golden brown and internal temperature reaches 145°F (63°C).
- Remove pork chops from skillet and set aside on a warm plate. Cover loosely with aluminum foil to retain heat.
- In the same skillet with remaining oil and pork chop drippings, add sliced onions. Sauté for 2-3 minutes until they become translucent and slightly caramelized.
- Add shredded red cabbage to the skillet. Stir and cook for 5-6 minutes until cabbage begins to soften.
- Incorporate chopped rhubarb into the cabbage mixture. Cook for an additional 3-4 minutes, allowing rhubarb to release its tangy flavor and slightly break down.
- Season the cabbage and rhubarb mixture with salt and pepper to taste. Stir to combine all ingredients thoroughly.
- Return pork chops to the skillet, nestling them on top of the cabbage-rhubarb mixture. Allow to warm together for 2 minutes.
- Plate the pork chops with the red cabbage and rhubarb mixture, serving immediately while hot.
Tips
- Temperature is Key: Use a meat thermometer to ensure your pork chops reach exactly 145°F for perfect doneness and juiciness.
- Pat Those Chops Dry: Always pat your pork chops completely dry before seasoning to achieve that gorgeous golden-brown sear.
- Don't Overcrowd the Pan: Sear pork chops in batches if necessary to maintain high heat and ensure proper browning.
- Rhubarb Timing Matters: Add rhubarb later in the cooking process to prevent it from becoming too mushy and maintain its unique texture.
- Let Meat Rest: After cooking, let pork chops rest for 3-5 minutes to redistribute juices and ensure maximum tenderness.
- Seasoning Secret: Use fresh cracked black pepper and sea salt for the most robust flavor profile.
- Vegetable Prep Tip: Slice red cabbage and onions uniformly for even cooking and a more professional presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 100mg
