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
  1. Heat oil in a large cast-iron Dutch oven over high heat.
  2. 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.
  3. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/smothered-cabbage-with-pork-chops/