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Glazed Pork Chops over Braised Cabbage Recipe


Glazed Pork Chops

This glaze also works well with duck and other meats, aside from pork chops, that benefit from a sweet-tart sauce. If you can’t find muscatel vinegar, a vinegar with sweet undertones like balsamic or cider are good substitutes. 

Click here to see the Tips for Cooking with Pork Chops story. 


For the pork chops:

  • 1 cup muscatel vinegar
  • 4 tablespoons fig jam
  • 10 small thyme sprigs
  • 4-inch thick bone-in pork chops (about 1 pound each)
  • Salt and pepper

For the cabbage:

  • 2 tablespoons muscatel vinegar
  • 1 tablespoon fig jam
  • 4-5 small thyme sprigs
  • 1 cup chicken broth
  • 1 small head red or green cabbage, core removed and chopped into thin strips (about 4 cups)
  • Salt and pepper


For the pork chops:

Whisk together the vinegar, fig jam, and thyme sprigs in a small pot and bring to a boil. Turn the heat down and simmer until the mixture is reduced by about two-thirds. Remove from heat.

Set a frying pan over a medium heat. Sprinkle the pork chops with salt and pepper. Add about a tablespoon of olive oil to the pan and add the pork chops. Cook 7-10 minutes per side. Keeping the pan on the stovetop, remove the chops to a plate.

Add the reduced vinegar and jam mixture to the pork chop pan. Mix it with the pork chop drippings and scrape up any bits on the bottom of the pan. Simmer for 1-2 minutes.  

Take each pork chop and dredge it through the pan sauce on both sides. Remove to a serving plate. Skim the fat off any remaining pan sauce and pour the sauce into a pitcher for serving at the table.

For the cabbage:

Once the pork chops are cooking, set a medium pot over a medium-high heat and add the vinegar, fig jam, chicken stock, and thyme. Bring to a boil and turn down to a simmer. Cook for 1-2 minutes, whisking the ingredients together.

Add the cabbage and toss with tongs until the cabbage is well coated in the broth mixture. Cover and simmer on low for 7-10 minutes until the cabbage has softened. Remove from the heat and salt and pepper to taste.