Enjoy the classic flavors of fall in this easy weeknight dinner!
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❤️ Why you'll love it
- A satisfying, full meal—extra sides optional, not necessary!
- Pork chops so juicy and tender, they almost fall apart.
- The bacon, apples, and blend of spices are so fragrant you'll drool!
This hearty, flavorful braised pork and red cabbage recipe is truly slow cooking at its finest. It's the type of meal that adds a moment of comfort to endlessly cold days or crazy busy weeknights—you deserve it, and the whole family will love it.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Sear the pork chops in a large skillet until golden brown.
- Add all ingredients (except pork) to the slow cooker and stir.
- Place the pork chops on top of the other ingredients.
- Cook, serve, and enjoy!
🥫 Storage
Slow-cooker braised pork chops and cabbage lasts for two to three days in the refrigerator if you're lucky enough to have leftovers.
Spoon the pork and red cabbage goodness (including all the flavorful pork juices!) into an airtight container. Heat it in the microwave until it's warmed to your liking.
As it turns out, all of the good, simple ingredients in this recipe freeze pretty well, too. So, you can store leftovers in the freezer for two to three months. Let the leftovers thaw in the fridge before microwaving, for best results.
📖 Variations
- Out of pork chops? No worries—use ground pork! Brown it in the pan in place of searing the chops, and continue with the recipe as written.
- If you love pork loin, feel free to swap out the chops. Sear the pork tenderloin on all sides before adding it to the crockpot.
- The flavor of red cabbage is a bit more peppery and savory, but you can use green cabbage (or a mix of both) if you prefer.
- Apple cider vinegar or red wine vinegar work well to replace the balsamic in a pinch.
- The red wine adds a beautiful, rich flavor to the braised pork and cabbage dish, but if you don't cook with wine, swap it for red grape juice. Add a splash more vinegar to offset the added sweetness.
- Sprinkle in a pinch of chili flakes or a drizzle of chili oil for a little spice kick.
- Trying to copy Mom's old recipe? Caraway seeds were occasionally used in pork and cabbage back in the day—if you like their flavor, add a sprinkle!
💭 Things to know
Expert Tip: You don't need to cook your pork chops fully in the pan, as they'll continue to cook in the crockpot. Simply sear them over medium-high heat until they're a gorgeous golden brown.
- Olive oil starts to look shiny, smooth, and almost watery once it's hot. Don't put the chops in too early or they won't sear very well.
- Thick, center-cut chops create the best final product. Stay away from the really thin ones—trust me!
- Always add pork chops into the pan angled away from your body, rather than facing towards you, to avoid getting splashed by hot oil.
- Stainless steel and cast iron pans are best for searing. Though, an enameled pan (like a dutch oven) will get the job done if it's all you have.
- Keep the carrots thick so that they maintain their texture while cooking.
- I don't recommend using baby carrots. They'll get mushy.
- You can use a food processor to roughly chop the cabbage if your cutting board is in the dishwasher—it happens!
- Good red wine (like a nice Bordeaux) provides flavor beyond comparison. Don't skimp on the quality when it comes to braised pork and cabbage—plus, you can save the leftovers and sip on it with dinner!
- Once the lid goes on the crockpot, do your best to only open it if absolutely necessary! This will help your meal cook properly.
👩🍳 FAQs
Nope! Napa cabbage has a different shape, and it's also green. However, it's sweeter and softer than regular green cabbage, and red, too. I prefer the texture of red cabbage best in this dish.
It's a free country! Some people like to use chicken, ground beef, or ground turkey. I say, try it at least once as written! There's just something so special about the combo of tender pork, sweet apples, and savory red cabbage that I don't think other proteins can quite match.
I suppose you could, but chicken broth is a little too light to stand up against the other rich flavors in the recipe.
It's a whole meal on its own, but occasionally we'll heat up some mashed potatoes or brown rice. (You can even use cauliflower rice if that's your style.) And, don't forget some rolls—it's the perfect way to sop up the extra braising juices, and will prevent you from having to lick the plate—no judgment, though!
📚 Related recipes
- Lazy Cabbage Rolls (aka Cabbage Skillet) is a great recipe for when you want traditional, homestyle flavors, without all the tedious work.
- Made with easy ingredients (ketchup and soy sauce!) these Slow Cooker Honey Garlic Pork Chops smell delicious and taste even better! Pair it with your favorite simple side dish for a meal no one can resist.
- Easy and budget-friendly, Slow-Cooker Cabbage Rolls taste just like Mom's, and they simmer all day in a rich, delicious tomato sauce.
🍽️ Serve with...
- Red Skin Mashed Potatoes or Easy Au Gratin Potatoes
- Country-Style Whole Wheat Dinner Rolls
- Homemade Gingerbread
📞 The last word
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Braised Pork and Red Cabbage
Print Pin Recipe SaveIngredients
- 6 center cut pork chops, boneless
- Salt & pepper
- ¼ lb bacon
- ½ cup carrots, thickly sliced
- 1 cup onion, sliced
- 3 tablespoons butter
- 2 pounds red cabbage, sliced
- 2 cups honey crisp apples, cut in chunks
- 2 cloves garlic
- 1 ancho chiles, , seeded - optional
- ⅛ teaspoon cloves
- ⅛ teaspoon fresh grated nutmeg
- 2 bay leaves
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup red wine
- 1 cup beef stock
- 1 tablespoon balsamic vinegar
- ¼ cup parsley, chopped
Instructions
- Cut the bacon into large pieces.
- Season the pork chops on both sides with generous amounts of salt and pepper
- Add the butter to your pan and let it get hot but not brown.
- Cook the bacon, carrots and onion in the butter oven a slow heat. You want it to be done without being brown.
- Add the cabbage leaves and mix well.
- Braise for about 5 minutes or so.
- Heat a frying pan with a little olive oil. Be sure to let it get hot. You'll want to hear a sizzle when you put in the pork chops.
- Add the pork chops leaving at least a one inch space between them so they don't steam.
- Let them get good and golden brown on one side and then flip them to the other side.
- Cook until golden.
- Add the cabbage mixture to your crockpot.
- Mix in all the other ingredients except pork.
- Lay the pork chops over the top.
- Cook in a slow cooker for about 6 -8 hours.
- Taste and adjust seasoning.
- Sprinkle with parsley before serving.
Notes
- You can add the peeled garlic cloves whole when you put the rest of the ingredients in the crockpot. They'll cook right down. Be sure to take the bay leaves out and mash the garlic before serving!
- Thick, center-cut chops create the best final product. Stay away from the really thin ones.
- Always add pork chops into the pan angled away from your body, rather than facing towards you, to avoid getting splashed by hot oil.
- Keep the carrots thick so that they maintain their texture while cooking.
- Good red wine (like a nice Bordeaux) provides flavor beyond comparison. Don't skimp on the quality when it comes to braised pork and cabbage—plus, you can save the leftovers and sip on it with dinner!
- Once the lid goes on the crockpot, do your best to only open it if absolutely necessary! This will help your meal cook properly.
Nutrition Facts
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First published February 12, 2015. Last updated October 16, 2022 with new images and more tips and faqs.
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