Sear the pork chops first, then bake them in this creamed cabbage and bacon sauce for maximum flavor. Stick to one ovenproof pot.
Ingredients
-
2 tablespoons olive oil
-
4 bone-in pork chops (1 inch thick)
-
Coarse salt and ground pepper
-
4 strips bacon, coarsely chopped
-
1 medium onion, cut into ½-inch slices
-
1 head green cabbage (about 2 ½ pounds), cored and cut into 8 wedges
-
3 tablespoons all-purpose flour
-
3 cups whole milk
Directions
-
Preheat oven to 400 degrees. Set a large heavy roasting pan across two burners over high heat; add oil and heat. Season pork with salt and pepper; brown on one side, 3 to 5 minutes. Flip and cook 1 minute more. Transfer to a plate.
-
Reduce heat to medium. Add bacon; cook until golden, about 5 minutes. Add onion; cook until softened, 5 minutes. Add cabbage, cut side down, and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle pork chops in sauce. Transfer pan to oven. Bake until pork is cooked through, about 10 minutes.