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Potato-crusted pork with braised red cabbage
I learned to love this dish the hard way. I once served a pork loin with cabbage that was mushy on one side and dry as leather on the other, so I started crusting the meat in grated potato before roasting it — and something clicked.The potatoes turn golden and crisp while the cabbage softens into sweet-tangy ribbons underneath. It's simple enough for a Tuesday but feels like you put thought into it. A squeeze of lemon at the end wakes everything up, so keep that in your back pocket if your cabbage tastes flat after braising.
Ingredients
Method
- Preheat oven to 400°F. Pat the pork chops dry and season both sides with salt and pepper. Spread grated potato in a thin layer on a sheet of parchment paper. Press each chop firmly into the potato so it sticks evenly around the edges, then place them on a baking sheet lined with parchment or a lightly oiled rack.
- Drizzle 1 tablespoon olive oil over the crusted chops and bake for 15 minutes until the potatoes are golden at the edges.
- While the pork bakes, melt butter in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and allspice, then add cabbage, vinegar, brown sugar, and broth. Bring to a simmer, cover, and cook for 25 minutes.
- Uncover the cabbage and check that it's tender but still has some bite. Taste and adjust salt or vinegar as needed. Remove from heat and set aside.
- After the pork bakes for 15 minutes, reduce oven to 375°F and continue baking until internal temperature reaches 140°F (about 8 more minutes). Let rest for 5 minutes before slicing.
- Slice each chop into medallions about ½ inch thick. Serve over the braised cabbage with a squeeze of lemon juice on top.
Nutrition
Notes
- If your pork chops are thicker than an inch, add a few extra minutes to the baking time and check temperature with a meat thermometer — pull at 140°F for medium doneness; carryover heat will bring them up another five degrees while resting.
- Grate potatoes right before using so they don't release too much water and make the crust soggy. A quick squeeze in your hands to remove excess moisture helps.
- Substitute Savoy cabbage if you prefer a softer texture, though it won't hold its shape quite as well during braising.
- Leftovers keep in an airtight container for up to four days. Reheat gently on the stovetop with a splash of broth so the cabbage doesn't dry out — or serve cold over greens for a picnic-style plate.
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