These past few weeks have been crazy busy. Hence, I've been doing very little cooking and had very little time to blog about anything. A couple of weeks ago we were down in Columbus for my sister-in-law's wedding shower. Last weekend my parents came up to Chicago to celebrate Labor Day weekend with us, and this week my in-laws are coming up for a visit. And in between all these fun weekends, work has been jam packed.
So, this pork chop recipe was a really quick and simple weeknight meal that I could sneak in between everything else. It only takes about 25 minutes to make and it's so filled with flavor, I'm glad I spotted this inspration on Food52!
Paprika Pork Chops over Cabbage & Onions
makes 4 servings
4 boneless, medium cut pork chops
1 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder
1 1/2 tsp hot paprika
1/2 tsp dried oregano
1 red onion (sliced thin)
1/4 head red cabbage (sliced thin)
2 cloves garlic
1 tsp prepared horseradish
1/4 cup apple cider vinegar
salt and pepper
Begin by making the spice mixture. Combine cumin, garlic powder, chili powder, paprika and oregano in a small bowl. Season the pork chops generously first with salt and pepper. Then add the spice mixture to all sides of the pork. Let this set aside for about 15 minutes.
As the pork comes to room temperature and rests, get the onions and cabbage going. In a Dutch over or your largest saute pan, heat olive oil over medium heat. Add red onion, cabbage, garlic, horseradish, salt and pepper. Let cook down for about 10 minutes. After 10 minutes, add in the apple cider vinegar and cook for another 2 minutes. Push the mixture over to the side in the pan.
Add some more olive oil to the open space left in the pan and drop in the pork chops. Cook on 1 side for 5 minutes, flip and cook on the other for 5 minutes. Turn off the heat. Cover the pan with a lid and let rest for 5 minutes.
Serve the pork chops over that yummy onion/cabbage mixture.