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Baked Greek Pork Chops and Braised Red Cabbage with Bacon and Caraway Seeds

Baked Greek Pork Chops and Braised Red Cabbage with Bacon and Caraway Seeds

emealsThese Baked Greek Pork Chops & Braised Red Cabbage w/ Bacon & Caraway Seeds by eMeals is one of many recipes that focuses on meats and fresh vegetables.

eMeals makes it possible to consistently enjoy delicious paleo meals with lots of variety.  A dedicated lifestyle deserves a simple mealtime solution. This plan is everything nature intended with high energy meals that focus on meats, fresh vegetables and fruits with no grains or processed foods.

 

Baked Greek Pork Chops and Braised Red Cabbage with Bacon and Caraway Seeds

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Ingredients

  • • Baked Greek Pork Chops:
  • • 6 thick-cut bone-in pork loin chops
  • • 2 tablespoons Greek Seasoning
  • • 1 teaspoon salt
  • • 1 tablespoon coconut oil
  • • 1 cup pitted black olives
  • • 1 lemons, sliced
  • • 2 cups organic chicken broth
  • Braised Red Cabbage with Bacon and Caraway Seeds:
  • • 1 tablespoon coconut oil
  • • 2 slices bacon
  • • 1/2 red onion, chopped
  • • 1/2 medium-size head red cabbage, shredded (about 2.5 lb)
  • • 1 teaspoon caraway seeds
  • • 1 bay leaf
  • • 1/4 cup organic chicken broth
  • • 1 tablespoon apple cider vinegar
  • • 2 teaspoons raw honey
  • • 1/4 teaspoon salt
  • • 1/4 teaspoon pepper

Directions

  1. For the pork chops:  Preheat oven to 425 degrees F. Sprinkle pork with Greek seasoning and salt. Heat oil in a large skillet: add pork, and cook 2-3 minutes per side or until browned. Remove from skillet. Arrange pork in a 9-inch square baking dish rubbed with coconut oil; top with olives and lemon slices. Add broth, and cover with foil. Bake 25 to 30 minutes or until pork is done.
  2. For the braised cabbage: Heat oil in a a large, deep skillet over medium heat; add bacon, onion and garlic to hot oil. Cook, stirring often, 3 minutes. Combine broth, vinegar, honey, salt and pepper; add to cabbage mixture. (Cavegirl Tip: It wasn't on their official recipe, but I hit this with a quick squirt of Sriracha!) Cover, reduce heat to low and cook, stirring occasionally, 35-40 minutes or until liquid evaporates and cabbage is tender. Serve cabbage with pork chops.
  3. Enjoy!

Ingredients

  • Baked Greek Pork Chops:
  • 6 thick-cut bone-in pork loin chops
  • 2 tablespoons Greek Seasoning
  • 1 teaspoon salt
  • 1 tablespoon coconut oil
  • 1 cup pitted black olives
  • 1 lemons, sliced
  • 2 cups organic chicken broth
  • Braised Red Cabbage with Bacon and Caraway Seeds:
  • 1 tablespoon coconut oil
  • 2 slices bacon
  • 1/2 red onion, chopped
  • 1/2 medium-size head red cabbage, shredded (about 2.5 lb)
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • 1/4 cup organic chicken broth
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons raw honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. For the pork chops:  Preheat oven to 425 degrees F. Sprinkle pork with Greek seasoning and salt. Heat oil in a large skillet: add pork, and cook 2-3 minutes per side or until browned. Remove from skillet. Arrange pork in a 9-inch square baking dish rubbed with coconut oil; top with olives and lemon slices. Add broth, and cover with foil. Bake 25 to 30 minutes or until pork is done.
  2. For the braised cabbage: Heat oil in a a large, deep skillet over medium heat; add bacon, onion and garlic to hot oil. Cook, stirring often, 3 minutes. Combine broth, vinegar, honey, salt and pepper; add to cabbage mixture. (Cavegirl Tip: It wasn't on their official recipe, but I hit this with a quick squirt of Sriracha!) Cover, reduce heat to low and cook, stirring occasionally, 35-40 minutes or until liquid evaporates and cabbage is tender. Serve cabbage with pork chops.
  3. Enjoy!