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Fresh Food Wednesday: Pork Chops, Cabbage and Sweet Potato Dinner

Image by Royal Holiday, Morguefile.com license

I made this recipe last night and it was a hit! I combined several dishes that I know my husband likes, and ended up with a tasty, garden-inspired dinner. If I had raised the pig, I could claim to have grown the entire dinner myself, but alas, the pork chops were store bought. Everything else was, however, grown right in my backyard. There’s nothing I love more than starting to cook, realizing I don’t have an ingredient, and heading out to my garden to pick it fresh.
Dinner: Pork Chops with Cabbage and a Side of Maple Baked Sweet Potatoes
This meal makes enough for two, but just multiply the ingredients by the number of people and you can easily determine how much to make. You do need to leave plenty of time to get dinner started, but once it’s in the oven, you can relax for the hour it takes to cook.
You will need:

  • Bone-in pork chops
  • 1/2 cup of flour
  • Dash of salt, pepper, garlic and parsley
  • 2 tablespoons vegetable oil
  • 1/4 head of cabbage with core and outer leaves removed
  • 1 onion, peeled and diced
  • 1 tablespoon extra virgin olive oil
  • 2 large sweet potatoes, peeled and diced into coins
  • 1 tablespoon maple syrup
  • 2 teaspoons butter
  • Dash of shortening to grease large baking dish
  • Drizzle of apple cider vinegar and honey (for cabbage)


  • One large 13 x 9 Pyrex baking dish
  • One small 8 x 8 baking dish with lid
  • One large frying pan
  • Heavy duty bag (to coat pork chops)

Preheat the oven to 350 degrees F. While the oven pre-heats, use a little shortening to grease the 13 x 9 baking dish. There’s no need to grease the smaller dish.
Prepare the pork chops:  Place the flour, salt, pepper, garlic and parsley in the heavy duty bag. Rinse the pork chops in cool water, then place them in the bag. Close the top of the bag and shake it until the chops are coated. 
Heat the vegetable oil in the frying pan.  Fry the chops, about 3 minutes on each side, until browned. You don’t have to cook them all the way through – just make sure they are browned outside.
While the pork chops fry, peel and slice the cabbage into strips. Slice the onion. Place onion and cabbage mixture in the bottom of the 13 x 9 dish. When the pork chops are done, lay them over the vegetables. Drizzle vegetables only with extra virgin olive oil. Bake for 45 – 60 minutes, stirring the vegetables only at about the halfway mark. 
Prepare the sweet potatoes:
Peel the sweet potatoes and slice into quarter inch coins. Place them in the small baking dish. Pour syrup over them, then add pats of butter. Bake, covered, for 30-45 minutes with the pork chops.
Serve all when done. Drizzle a little apple cider vinegar and honey over the cabbage for extra flavor.
More About Sweet Potatoes
If you enjoyed this article and would like to read more sweet potatoes articles, please see:

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  • plasterers bristol
    July 8, 2014 at 8:24 pm

    yum yum pork chops, not had them in ages, thanks for sharing.