Pork with Cabbage and Cranberries: A Flavorful Anti-Inflammatory Recipe
Enjoy a vibrant, one-skillet pork dish with red cabbage and cranberries—a perfect marriage of tangy, sweet, and savory flavors for any season.
Pork with Cabbage and Cranberries
Elevate your weeknight dinner with a one-skillet meal that’s brimming with color, flavor, and nutrition. Pork with cabbage and cranberries brings together tender pork, vibrant red cabbage, and sweet-tart dried cranberries, all simmered together with aromatic spices and balsamic vinegar for a dish that is as beautiful as it is delicious.
This recipe seamlessly blends sweetness, savoriness, and a subtle tang—perfect for anyone craving a meal that’s both satisfying and healthful. Cabbage and cranberries provide a wealth of anti-inflammatory compounds, while the lean pork offers satiating protein, making this dish a complete meal in one skillet.
Why You’ll Love This Recipe
- Quick and easy: Minimal prep and one skillet mean less cleanup and more time to enjoy.
- Packed with nutrients: Cruciferous cabbage and cranberries boast antioxidants and anti-inflammatory benefits.
- Bold flavors: The mix of savory pork, sweet cranberries, and tangy balsamic creates a memorable taste experience.
- Versatile: Perfect for busy weeknights, family dinners, or meal prepping ahead.
Ingredient Breakdown
- Boneless pork chops (6–8 oz each): Choose lean, evenly-sized cuts for even cooking and tender results.
- Red cabbage: Thinly sliced, this adds color, crunch, and a dose of vitamin C and fiber.
- Red onion: Sliced for a mild sweetness and added texture.
- Dried cranberries: Infuse pops of sweetness and tartness; opt for low-sugar varieties if desired.
- Fennel seeds: Lend a subtle, aromatic flavor that anchors the dish.
- Balsamic vinegar: A classic ingredient for creating depth and balancing sweetness.
- Olive oil: For sautéing and enhancing the dish’s mouthfeel.
- Salt, pepper, and garlic powder: Essential seasonings to amplify all the ingredients.
Optional Additions and Variations
- Swap red onion for shallots or white onion for a milder or sharper taste.
- Try shredded green cabbage for a slightly different flavor profile.
- Substitute pork chops with boneless pork tenderloin medallions or chicken breast for an alternative protein.
- Add a spoonful of mustard or a sprinkle of caraway seeds for extra depth.
Step-by-Step Instructions
- Prepare ingredients: Thinly slice the cabbage and onion. Pat pork chops dry, and season generously with salt, pepper, and garlic powder.
- Sear the pork: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add pork chops and brown on both sides (about 2 minutes per side). Remove from skillet and set aside.
- Cook the vegetables: Reduce heat to medium. Add the remaining olive oil to the skillet, then toss in onions and cabbage. Sprinkle with fennel seeds, salt, and pepper. Cover and cook, stirring occasionally, for about 5 minutes until just tender.
- Add cranberries and deglaze: Stir in dried cranberries and pour in water, scraping up any browned bits from the pan. Let the water evaporate as the cabbage softens further (about 2–3 minutes).
- Finish the dish: Return pork chops (and any accumulated juices) to the skillet, nestling them into the cabbage mixture. Drizzle with balsamic vinegar. Simmer uncovered for about 2–4 minutes, or until the pork is just cooked through and the flavors meld. Serve hot, with cabbage and cranberries spooned over the pork.
Nutritional and Health Benefits
- Cabbage is high in fiber, vitamins C and K, and antioxidants that may reduce inflammation and support immune function.
- Dried cranberries contribute polyphenols and vitamin C, which are linked to anti-inflammatory activity.
- Pork is a good source of lean protein, which aids in satiety and muscle maintenance.
- Fennel seeds contain anethole, a compound credited with digestive and anti-inflammatory properties.
- Olive oil delivers heart-healthy monounsaturated fats.
What others are reading
Tips for Success
- Use a heavy-bottomed skillet or cast-iron pan for even browning and flavor development.
- Do not overcrowd the pork chops; cook in two batches if needed for a nice sear.
- Add the balsamic at the end for best flavor—long simmering can dull its acidity and depth.
- Let the pork rest briefly before slicing for juicier results.
- For a vegetarian version: Swap pork with hearty mushrooms, tempeh, or tofu, and follow the same steps.
Serving Suggestions and Pairings
- Serve with mashed potatoes, roasted root vegetables, or a warm grain salad (farro, quinoa) to round out the meal.
- Garnish with a handful of fresh herbs like parsley or chives for brightness.
- Pair with a simple vinaigrette-dressed green salad for added freshness and crunch.
- This dish also works beautifully cold or as leftovers, reheated gently or enjoyed at room temperature the next day.
Recipe Variations and Customizations
- Apple addition: Add thinly sliced apples for another layer of sweetness (Granny Smith or Gala work well).
- Nuts: Sprinkle toasted pecans, walnuts, or almonds over the finished dish for added crunch and healthy fats.
- Cole slaw adaptation: Use the cabbage-cranberry combination as a side slaw, tossing with a light vinaigrette instead of sautéing.
- Go plant-based: Substitute tempeh or seared tofu for pork, and boost the umami with a splash of tamari or soy sauce.
- Spice it up: Add a pinch of red pepper flakes with the cabbage for a subtle kick.
Table: Ingredient Substitutions and Pairings
| Ingredient | Substitution | Additional Pairings |
|---|---|---|
| Pork Chops | Chicken breast, Tempeh, Tofu, Pork tenderloin | Farro, Roasted Vegetables |
| Red Cabbage | Green cabbage, Broccoli slaw | Carrots, Napa cabbage |
| Dried Cranberries | Chopped dried cherries, Raisins | Apples, Pecans, Walnuts |
| Balsamic Vinegar | Apple cider vinegar, Red wine vinegar | Honey, Mustard |
| Olive Oil | Avocado oil, Grapeseed oil | Butter (for a richer flavor) |
How to Store and Make Ahead
- Refrigerator: Store cooled leftovers in an airtight container up to 3 days. The flavors intensify overnight!
- Reheat: Gently warm in a covered skillet over low heat, adding a splash of water or broth if needed.
- Freezing: Not recommended, as cabbage can become soggy. Enjoy fresh for best texture.
- Meal prep: Prepare all vegetables and measure seasonings in advance to save time on busy evenings.
Frequently Asked Questions (FAQs)
Q: Can I use other cuts of pork in this recipe?
A: Yes, boneless pork loin or tenderloin medallions work great. Simply adjust cooking times for thinner or thicker cuts.
Q: Can I make this dish with fresh cranberries instead of dried?
A: Dried cranberries are preferred for this recipe’s texture and concentrated flavor. Fresh cranberries can be added for extra tartness, but they’ll need additional sweetener and longer cooking.
Q: What can I substitute for balsamic vinegar?
A: Apple cider vinegar or red wine vinegar are good alternatives; add a teaspoon of honey to mimic balsamic’s sweetness if needed.
Q: Is this recipe suitable for people on anti-inflammatory diets?
A: Absolutely. Cabbage, cranberries, and olive oil all contain anti-inflammatory compounds. Choosing lean pork and minimizing processed sugar in the cranberries makes this dish even more supportive of an anti-inflammatory eating plan.
Q: How do I ensure my pork stays juicy?
A: Avoid overcooking. Sear pork until just browned and finish in the sauce only until barely cooked through; let rest before slicing and serving.
Expert Tips for Meal Success
- Taste and adjust: Before serving, taste for seasoning and adjust salt, vinegar, or sweetness to your preference.
- Make it colorful: Use both red and green cabbage for an eye-catching presentation.
- Experiment with spices: Add a little freshly grated nutmeg or smoked paprika for extra complexity.
Summary
Pork with cabbage and cranberries is a simple yet sophisticated meal, ideal for bringing vibrant flavor and nutrition to any dinner table. The unique combination of lean pork, tender cabbage, and jewel-like cranberries—infused with balsamic and fennel—creates a dish that’s as nourishing as it is memorable. With built-in adaptability, this recipe belongs in your regular dinner rotation, ready to welcome the changing seasons with healthful variety and delicious results.
References
- https://vitalityconsultantsllc.com/pork-chops-with-cabbage-cranberry-saute/
- https://lowcarbafrica.com/cranberry-almond-coleslaw-sugar-free/
- https://www.lemontreedwelling.com/apple-cranberry-coleslaw/
- https://www.prevention.com/food-nutrition/recipes/a20518030/boeuf-bourguignonne/
- https://www.womansday.com/food-recipes/food-drinks/recipes/a53323/pork-with-cabbage-and-cranberries/
- https://go.gale.com/ps/i.do?id=GALE%7CA649587213&sid=sitemap&v=2.1&it=r&p=HRCA&sw=w
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