Braised Pork with Red Cabbage (Induction, Phase 1)

Slow cookers are great any time of year. The slow cooking of this dish brings out the flavor of the pork and cabbage and makes your house smell amazing. It freezes well so make up a big batch and freeze it in individual size servings.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Author Marye


  • 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.