These oven-baked pork chops take it to a whole new level with creamy cabbage and bacon! So easy and all in one pan!
I don't know about you, but I can think of nothing better to accompany pork than more pork. Apparently Martha agrees with me because this Pork Chops with Cabbage and Bacon Recipe from Martha Stewart's One Pot Cookbook (link in recipe card) is a keeper!
It wasn't easy to get an attractive photo of it but looks aside, this was amazing! I forgot that when you cook whole milk in the oven, it turns into something creamy and almost cheesy (think of scalloped potatoes).
So, cheesy creamy cabbage would be great on its own, but add some bacon to that and you have the most amazing pork chops and cabbage recipe ever!
- Olive oil - you are using this to brown the chops so this doesn't have to be your best olive oil, use your cooking olive oil. Avocado oil would also work.
- Pork chops - you want bone-in about an inch thick so that they cook in the same amount of time that it takes the cabbage to cook.
- Bacon - any kind of bacon will work, I used a thicker market-style bacon.
- Onion - I used a yellow onion.
- Cabbage - just your regular green cabbage works great.
- All-purpose flour - to thicken the flavorful sauce.
- Whole milk - you could make this with lower-fat milk, but you will definitely not get the same results. You need all that milkfat to curdle and become thick and almost cheesy.
You're going to love how easy it is to make these oven-baked pork chops with cabbage and bacon!
Begin by preheating the oven to 400° f.
Using a big burner-safe roasting pan, place it over two burners on your stove. Add the oil and heat it over medium-high heat.
Season the pork chops with salt and pepper and brown on one side for about 5 minutes, flip and then brown on the other side for about 3 minutes. You are not trying to completely cook them at this point, just get a nice color and sear.
Take the pork chops out of the pan and place on a platter, turn the heat down to medium and cook the bacon. Cook until it's crispy, about 5 minutes then add the onion and cook until it's softened, about 6 minutes.
Add the cabbage and cook until it's starting to brown, about 3 minutes on a side. Add the flour and kind of stir to coat everything.
Add the milk and stir, cooking, until it's starting to thicken, about 4 minutes. Sprinkle everything with salt and pepper and nestle the pork chops back in the pan among the cabbage.
Bake in the oven for about 10 minutes, the chops should register 145°f.
This was the second recipe that I tried from my new Martha Stewart book, I mentioned the Baked Rice with Sausage and Broccoli on Monday. By the time you read this, I will have probably made even more. This is my kind of cooking...simple, easy, one pot (oh and bacon and pork chops!).
One pan cooking for oven-baked pork chops with cabbage and it has bacon - yes, please!
More pork chop recipes.
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Pork Chops with Cabbage and Bacon
- 2 tablespoons extra virgin olive oil
- 4 bone-in pork chops 1 inch thick
- salt and black pepper
- 4 strips of bacon coarsely chopped
- 1 yellow onion cut into ½ inch slices
- 1 head green cabbage about 2 ½ pounds cut into 8 wedges
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- Preheat the oven to 400. Take a large roasting pan and set it over two burners. Heat the oil on high to medium high. Season the chops with salt and pepper and add to the pan. Brown on one side for about 5 minutes (do not disturb them you want a nice brown crust). Turn them over and brown on the other side about 3 minutes. Transfer to a plate.
- Reduce the heat to medium. Add the bacon and cook until it's crispy, about 5 minutes. Add the onion and cook until it's softened, about 6 minutes. Add the cabbage and cook on one side until starting to brown, about 6 minutes. Turn and cook about 3 minutes on the other side. Add the flour and stir to coat everything. Add the milk, stirring constantly until it's thickened a bit, about 4 minutes. Season with salt and pepper and nestle the chops back in between the cabbage wedges. Bake in the oven for about 10 minutes.
This was originally published in 2014 and has been updated for 2023.