This braised pork recipe is easy, delicious, and only has 3.8 net carbs per serving, making it perfect for induction. Not only that, it is effortlessly made in a slow cooker.
The slow cooking and combination of ingredients makes the meat butter-tender and the cabbage becomes infused with the bacon flavor and gets that sweet smokiness that is nearly addictive. O.k — it is addictive. In my conventional recipe I use wine and apples to add even more flavor but here I take the carbs out and leave the flavor in with a simple substitution of sugar-free gingerale.
Do get a good gingerale for this. Sometimes the off brands are watery and tasteless. My personal favorite is Vernor’s because it does have that strong flavor that I am looking for.
Caramelize the Meat Perfectly for Best Flavor
Getting a good caramelization on the pork is the secret to this recipe’s great flavor. Start with a heavy pan and add a tablespoon or two of olive oil. Let that get so hot that it ripples a little bit and then lay the meat down carefully. Once it is a good golden brown flip it over and do the same thing. You aren’t cooking the meat thoroughly here, just getting the outside done. It’s very important (very, very, very) that you keep sufficient space between the pieces of meat that they don’t steam. Just do two or three pieces at a time for the best results.
Slow cookers are often put away for the summer and that’s really a pity. They are just as helpful during the summer months and it’s nice not having the kitchen get all heated up with cooking. Although I usually post smaller servings this braised pork recipe will feed 6 people and it’s easy to double. It freezes well so make a huge batch and freeze the surplus in single serving portions for those days when you don’t have time or don’t want to cook.
Braised Pork with Red Cabbage (Induction, Phase 1)
- 2 lbs Center Cut Pork Chops
- 1/4 lb . bacon
- 1/2 cup sliced onion
- 3 tablespoons of unsalted butter
- 1 pounds of red cabbage chopped coarsely
- 2 cloves garlic
- 1 ancho pepper
- 1/8 tsp nutmeg
- 2 bay leaves
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup beef stock
- 1 cup sugar free gingerale
- 1 tablespoon of balsamic vinegar
- 1/4 cup chopped flat leaf parsley for garnish
- Cut the bacon into large pieces.
- Season the pork chops on both sides with generous amounts of salt and pepper
- Add the butter to your pan and let it get hot but not brown.
- Cook the bacon and onion in the butter over a slow heat. You want it to be done without being brown.
- Add the cabbage leaves and mix well.
- Braise for about 5 minutes or so.
- Heat a frying pan with a little olive oil. Be sure to let it get hot. You'll want to hear a sizzle when you put in the pork chops.
- Add the pork chops leaving at least a one inch space between them so they don't steam.
- Let them get good and golden brown on one side and then flip them to the other side.
- Cook until golden.
- Add the cabbage mixture to your crockpot.
- Mix in all the other ingredients except pork.
- Lay the pork chops over the top.
- Cook in a slow cooker for about 6-8 hours.
- Taste and adjust seasoning.
- Sprinkle with parsley before serving.