Pork Chops with Cabbage, Balsamic and Basil

This is the dish to make when you’re staring down that half a head of cabbage still sitting in the fridge — the one you’ve already turned into coleslaw four times and somehow still haven’t finished. It’s about as simple as dinner gets: pork chops, cabbage, a sweet onion, and a good splash of balsamic, all finished with fresh basil. Very few ingredients, one pan, and it comes together fast.

The cabbage cooks down right in the pork drippings until it’s silky and sweet, the balsamic gives it a little tang, and a handful of torn basil at the end keeps the whole thing bright. Grab a couple of thick bone-in chops from Whitt’s Place and you’re most of the way there.

Serves 2.

Ingredients

• 2 bone-in pork chops from Whitt’s Place
• 1/2 head red cabbage, thinly sliced (about 4 cups)
• 1 large sweet onion, thinly sliced
• 2 cloves garlic, chopped
• 2 Tbsp olive oil
• 1/3 cup balsamic vinegar
• 3 Tbsp honey from Whitt’s Place
• Salt and pepper to taste
• A handful of fresh basil leaves

Instructions

1. Season: Pat the pork chops dry and season them generously with salt and pepper on both sides.
2. Sear: Heat the olive oil in a large skillet over medium-high heat. Sear the chops until deeply browned, about 3–4 minutes per side, then move them to a plate. They won’t be cooked through yet — that happens later.
3. Cook the cabbage: Add the sliced onion and cabbage to the same pan and season with a little salt and pepper. Cook, stirring now and then, until they soften and start to caramelize in the pork drippings, 8–10 minutes. Stir in the chopped garlic during the last minute or two, just until fragrant.
4. Add the balsamic and honey: Pour in the balsamic vinegar and honey and scrape up the browned bits from the bottom of the pan. Let it cook down for a minute or two until it reduces into a glossy glaze that coats the cabbage.
5. Finish the chops: Nestle the chops back into the cabbage along with any juices from the plate. Lower the heat, cover, and cook until the pork reaches 145°F and the cabbage is meltingly tender, about 8–10 minutes more.
6. Serve: Slice the pork, pile it over the cabbage, and tear fresh basil across the top. Serve straight from the pan.

Tips

• Use a wide skillet so the cabbage has room to hit the pan and caramelize instead of steaming — crowd it and it just turns soft and gray.
• Red cabbage gives you that deep ruby color, but green cabbage works just as well if that’s what you have on hand.
• For a little extra shine and sweetness, finish with a drizzle of balsamic glaze alongside the basil.
• Pull the chops at 145°F and let them rest a few minutes before slicing so they stay juicy.
• Serve with crusty bread to mop up every bit of the balsamic cabbage.

That’s it — one pan, a handful of ingredients, and that lingering half-head of cabbage finally put to good use. Stop by Whitt’s Place in Tazewell for thick-cut bone-in pork chops and make it your new weeknight regular.