This comforting, one-pot recipe brings together seasoned cabbage and bone-in pork chops, smothered with onions, garlic, and Cajun spices. Simmered until tender and served over fluffy white rice, it’s a classic Louisiana dish packed with bold, home-cooked flavor.
Smothered Cabbage with Pork Chops
Makes about 4 servings
Ingredients
- 3 tablespoons peanut oil
- 4 (½-inch thick) bone-in pork chops
- Cajun seasoning, to taste*
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 3 freshbay leaves
- Kosher salt, ground black pepper, and crushed red pepper, to taste
- 1 large head green cabbage, cored and roughly chopped
- 1 cup chicken broth
- Hot cooked long-grain white rice, to serve
Instructions
- Heat oil in a large cast-iron Dutch oven over high heat.
- Liberally season pork chops with Cajun seasoning; sear pork chops on both sides, in batches if necessary. Set aside, leaving any oil in Dutch oven.
- Add onion, garlic, bay leaves, and salt, black pepper, and crushed red pepper to taste, and cook, stirring and scraping the bottom of the pot with a wooden spoon, until tender. Add cabbage, and stir to combine. Cook, stirring constantly, until cabbage wilts. Add chicken broth. Cover and bring to a boil. Add pork chops, and submerge under cabbage, adding any accumulated juices. Cover and cook over medium-low heat, stirring occasionally, until pork falls off the bone, 45 minutes to 1 hour. Discard bay leaves, and serve immediately with rice.
Notes
*Jean-Paul uses Slap Ya Mama Cajun Seasoning.
Watch how to make this one-pot wonder here: https://www.youtube.com/watch?v=p4sMY1NKCtU
