Braised Pork with Red Cabbage (Induction, Phase 1)
Slow cookers are great any time of year. The slow cooking of this dish brings out the flavor of the pork and cabbage and makes your house smell amazing. It freezes well so make up a big batch and freeze it in individual size servings.
Course Low Carb Main, Main
Cuisine American - low -carb
Keyword cabbage, pork
Prep Time 10 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours10 minutesminutes
Servings 6
Calories 420kcal
Author Katherine Peters
Ingredients
2lbsCenter Cut Pork Chops
1/4lbbacon
1/2cupsliced onion
3tablespoonsunsalted butter
1poundsred cabbagechopped coarsely
2clovesgarlic
1ancho pepper
1/8tspnutmeg
2bay leaves
1/2tspsalt
1/8tsppepper
1cupbeef stock
1cupsugar free gingerale
1tablespoonof balsamic vinegar
1/4cupchopped flat leaf parsley for garnish
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 and onion in the butter over 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.