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Potato-crusted pork with braised red cabbage — Fresh homemade recipe photo

Potato-crusted pork with braised red cabbage

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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.
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

For the pork
  • 4 boneless pork loin chops about 1 inch thick, 6 oz each
  • 2 large Russet potatoes peeled and grated on a box grater
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
For the red cabbage
  • 1 medium head red cabbage about 2 lbs, cored and sliced into thin strips
  • 2 tbsp unsalted butter
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • ¼ cup apple cider vinegar
  • 2 tbsp brown sugar
  • 1 cup chicken broth
  • ½ tsp ground allspice

Method
 

  1. 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.
  2. Drizzle 1 tablespoon olive oil over the crusted chops and bake for 15 minutes until the potatoes are golden at the edges.
  3. 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.
  4. 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.
  5. 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.
  6. Slice each chop into medallions about ½ inch thick. Serve over the braised cabbage with a squeeze of lemon juice on top.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 36gFat: 24gSaturated Fat: 9gCholesterol: 100mgSodium: 780mgPotassium: 950mgFiber: 6gSugar: 14gVitamin A: 15IUVitamin C: 35mgCalcium: 80mgIron: 4mg

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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