This is an easy recipe for pork chops and cabbage. I make it in the oven but you could do it in the crock pot, too. Serve it with my creamy mashed potatoes and hoecakes for a meal your family will love.


4 to 6 pork chops
4 to 5 cups coarsely chopped cabbage
2 tablespoons olive oil
1 medium green pepper, cut in rings
1 medium onion, peeled and cut in rings
1 package Lipton onion soup
1 (14.5 ounce) can diced tomatoes, undrained (could use fresh tomatoes)
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 cup shredded cheddar cheese or cheese of your choice


Brown the pork chops in the olive oil on top of the stove. In a large casserole dish layer cabbage, green pepper and onion. Place browned chops on top. Mix together the onion soup, diced tomatoes, chicken broth, salt, pepper, garlic powder and oregano. Pour over the top. Bake in preheated 400 degree covered for 55 to 60 minutes or until cabbage is cooked to the consistency you like it. Remove from oven and sprinkle on cheese. Return to oven uncovered until cheese melts. Makes 4 to 6 servings. Enjoy!

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One Comment

  1. Cathy Faulkner says:

    Love pork chops and cabbage! Plan to try this. A super easy way to make this in a hurry is to season and brown your chops in a large skillet, remove from pan, leaving drippings. Add cabbage and a can of chopped rotel tomatoes, salt and pepper and cover pan and steam for 10 minutes. Stir, add chops on top, cover pan and steam for another 10 minutes. It’s always so good and just enough kick!

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