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Braised Pork Chops with Cabbage and Apples

These Braised Pork Chops with Cabbage and Apples are the sort of one dish skillet meals that taste just like fall. Cajun rubbed thick cut pork chops are nestled in a bed of savoy cabbage, onion and apples then simmered in apple cider until tender. Serve just as is for a complete meal or with a heaping helping of creamy mashed potatoes. There’s homespun comfort in each and every bite.

Braised Pork Chops with Cabbage and Apples

Easy Braised Pork Chops with Cabbage and Apples Recipe

When the weather begins to turn, even though it does so slowly here in the South, dishes like these braised pork chops seem like a fitting way to welcome harvest season. The slight sweetness from the apple pairs beautifully with the savoy cabbage and onion. Apple cider provides the most delicious braising liquid for the pork chops, too. It infuses flavor and highlights the diced apple in the dish. Ingredients you’ll need to make Braised Pork Chops with Cabbage and Apples:

  • Pork Chops – Four 6-8 ounce thick cut pork loin chops.
  • Bacon – Classic or thick cut bacon.
  • Apples – Gala Apples.
  • Vegetables – Cabbage and onion.
  • Seasonings – Cajun seasoning, fennel seed, garlic salt, sugar, crushed red pepper flakes.
  • Liquid – Apple cider or apple juice.
  • Herbs – Fresh thyme.
how to make Braised Pork Chops with Cabbage and Apples

How to Make the BEST Braised Pork Chops with Cabbage and Apples

  • Kitchen tools you’ll need: A large oven safe skillet, apple corer, sharp knife and cutting board, measuring cups and spoons and various kitchen utensils.
  • If you prefer, you can use green cabbage in place of the savoy cabbage for braising.
  • You can also add a diced sweet potato along with the onion, to give the dish another element of flavor.
  • I typically use Gala or Honeycrisp apples for this dish. They’re sweet and hold up to the braising process.
  • While the apple cider infused liquid is delicious, this dish isn’t supposed to be too “soupy” so, use your best judgement. If you’re pleased with the amount of liquid, you’ll be good to go.
  • If it seems like too much liquid left in the pan at the end of cooking, remove the pork chops and cabbage to a platter, cover and keep warm. This will allow you to increase the heat and reduce the liquid leaving the amount to your taste. Doing so, will intensify the flavor and it can then be drizzled over the pork chops just before serving.
  • Green cabbage and savoy cabbage both cook differently. The cooking time in the recipe is for savoy cabbage. Green cabbage will take slightly longer to cook.
  • Store cooked Braised Pork Chops with Cabbage and Apples chilled in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop over medium heat or in single servings in the microwave.
Braised Pork Chops with Cabbage and Apples in a skillet

Side Dishes to Serve with Braised Pork Chops

cooked Braised Pork Chops with Cabbage and Apples

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Braised Pork Chops With Cabbage and Apples

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: braised-pork-chops-with-cabbage-apples
Servings: 4 servings
Calories: 586kcal
Author: Melissa Sperka


  • 3 slices bacon
  • 4 6-8 oz thick cut pork loin chops
  • 1 Tbsp Cajun seasoning See Cook’s note
  • 1 medium sweet onion diced
  • 2 Gala apples diced (Or your favorite variety)
  • 1/2 tsp fennel seed
  • 2-3 lb head Savoy cabbage or green cabbage roughly chopped
  • 1 tsp garlic salt
  • 1 tsp sugar
  • 1 tsp red pepper flakes Or to taste
  • 1 1/2 cup apple cider or apple juice
  • 3 sprigs of fresh thyme


  • In a large heavy bottomed skillet cook the bacon until crisp. Remove from the pan leaving the drippings. Add a drizzle of olive oil to the skillet.
  • Rub the pork chops on all sides with Cajun seasoning. Brown in the bacon drippings over medium-high heat on all sides but not cooked through. Remove from the skillet to a platter.
  • Add the onion, apple and fennel seed to the pan. Drizzle with additional olive oil, if needed. Cook over medium high until beginning to brown. Add the cabbage to the skillet.
  • Cook over medium high heat for 2 minutes until the the cabbage is beginning to wilt. Season with garlic salt, sugar red pepper flakes and leaves from 2 sprigs thyme.
  • Nestle the pork chops back into the cabbage. Pour the apple cider over the top.
  • Lower the heat to medium-low and cover. Simmer for 25 minutes or until the pork chops are fork tender.
  • When done, uncover and remove the pork chops and cabbage to a platter using a slotted spoon.
  • Increase the heat to medium high and cook until any remaining liquid in the pan is reduced.
  • Serve drizzled over the pork chops garnished with remaining thyme and crumbled bacon.


1) Different brands of Cajun seasoning contain differing amounts of sodium and cayenne. Adjust the amount using your favorite brand.
2) Green cabbage may be used in place of savoy cabbage, if desired.


Serving: 1serving | Calories: 586kcal | Carbohydrates: 41g | Protein: 56g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 897mg | Potassium: 704mg | Fiber: 9g | Sugar: 28g | Vitamin A: 1325IU | Vitamin C: 91mg | Calcium: 122mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I made your recipe for dinner this evening and oh my goodness!! It’s delicious! I did make a few substitutions… I used purple cabbage cause it’s what I had and used a can of frozen apple juice concentrate instead of plain apple juice. I could only get a 1/2 gallon size of juice at my store and would throw the rest away. I didn’t think I’d use the concentrate either, so I just added the whole thing. After it was done cooking, I removed the pork chops and cabbage and apples and reduced the remaining liquid to a beautiful purple, slightly spicy, sweet, glaze to drizzle over top of the pork chop. It was amazing! Thank you so much for sharing your recipe!! It’ll be a keeper at our house!!

  2. Just made this. Delicious! A couple of changes…used Hoisin sauce as I had some in the fridge. Omitted the sugar and lessened the liquid added. So enjoyable and a complete dinner! Thanks Melissa!

      1. 5 stars
        I just made this on Saturday and had my doubts. It just didn”t seem like it would all combine well but still forged ahead. I did not have fresh thyme or apple cider but let me tell you, I LOVED THIS DISH. IT WAS REALLY GOOD!

  3. 5 stars
    We added a chopped sweet potato with the onion and liked it very much. I may try it again with boneless pork chops — I think I could fit more in the pan. I made my own Cajun seasoning and felt the dish had lots of flavor.

  4. Great recipe! Tons of flavor. I made my own Cajun spice since I didn’t have a pre-made blend and I left out the bacon because 8 forgot to buy it. Still had a ton of flavor. Great recipe if you’ve bought too much at a fall visit to the local apple orchard.

  5. Hi Melissa- Have you ever made this with regular cabbage? My husband & Mother-In-Law love regular cabbage more than savoy

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