German Pork Chops in Dark Beer–Mustard Sauce with Braised Red Cabbage

Steps

1. Step 1

   Start the cabbage first. Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced onion and cook, stirring now and then, until soft, about 5 minutes.

   5 min

   • 2 tbsp unsalted butter
   • 1 yellow onion
2. Step 2

   Add the sliced cabbage, grated apple, vinegar, brown sugar, water, bay leaf, salt and a few grinds of pepper. Stir well — the pot will look very full, but the cabbage wilts down.

   • 1 small head red cabbage (about 2 lb)
   • 1 tart apple, such as Granny Smith
   • 1/3 cup apple cider vinegar
   • 3 tbsp packed brown sugar
   • 1/2 cup water
   • 1 bay leaf
   • 1 tsp salt
   • black pepper
3. Step 3

   Cover, lower the heat so it simmers gently, and cook until the cabbage is tender and glossy, 40 to 45 minutes. Stir every 10 minutes or so. If it looks dry, add a splash of water; if it looks soupy at the end, uncover for the last 5 minutes. Remove the bay leaf and taste for salt, sugar and vinegar — it should be clearly sweet and sour. Keep warm.

   45 min, hands-off

4. Step 4

   Meanwhile, season the pork chops all over with the salt and pepper and let them sit at room temperature while the cabbage cooks.

   • 4 bone-in pork chops, 1 1/4 inch thick (about 10 oz each)
   • 1 1/2 tsp salt
   • 1/2 tsp black pepper
5. Step 5

   When the cabbage has about 20 minutes left, heat the oil in a large skillet over medium-high heat until it shimmers. Sear the chops, in two batches if they don't fit without touching, until deep brown, 3 to 4 minutes per side. Move them to a plate.

   8 min

   • 1 tbsp neutral oil
6. Step 6

   Lower the heat to medium. Add the butter, sliced onions and caraway seeds to the same skillet and cook, scraping up the browned bits, until the onions are soft and golden, 6 to 8 minutes. Sprinkle in the flour and stir for 1 minute.

   8 min

   • 2 tbsp unsalted butter
   • 2 yellow onions
   • 1 tsp caraway seeds
   • 1 tbsp all-purpose flour
7. Step 7

   Pour in the beer and broth, stirring to smooth out the flour, and bring to a simmer. Stir in both mustards.

   2 min

   • 1 1/2 cups dark lager, such as dunkel or bock
   • 1/2 cup chicken broth
   • 2 tbsp whole-grain mustard
   • 1 tsp Dijon mustard
8. Step 8

   Return the chops to the skillet along with any juices from the plate, spooning some onions over them. Cover and simmer gently until the pork reads 140°F at the center, 8 to 12 minutes depending on thickness. Move the chops to a board or platter to rest.

   10 min, hands-off

9. Step 9

   Turn the heat to medium-high and let the sauce bubble until it lightly coats a spoon, 3 to 5 minutes. Stir in the cream and taste for salt. Spoon the sauce and onions over the chops, scatter with parsley, and serve with the red cabbage alongside.

   4 min

   • 2 tbsp heavy cream
   • 2 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026