UntrainedChef
Pork Chops with Pear and Red Cabbage - pork, quick recipe

Pork Chops with Pear and Red Cabbage

20 min
2 portions

Ready in under 20 minutes and the pear makes it feel a bit special. Great weeknight dinner the whole family will eat.

Instructions

  1. 1

    Cut a few notches into the fat rim of each pork chop — this keeps them from curling up in the pan. Season both sides with salt and pepper.

  2. 2

    Get a frying pan nice and hot, add the margarine, and brown the chops for 2–3 minutes per side on high heat. Then turn the heat down and let them finish cooking for about 5 more minutes.

  3. 3

    Quarter the pear and remove the core. Add the pear pieces to the pan with the chops for those last 5 minutes.

  4. 4

    Meanwhile, fry the sliced leek in a small saucepan until softened. Add the rosemary and the well-drained red cabbage. Heat everything through and season with salt and pepper if needed.

Per average serving

326
Calories
kcal
26.6
Protein
g
10.1
Carbs
g
19.8
Fat
g
2.3g
Fiber
4.4g
Sugar
387mg
Sodium

Tips from the kitchen

  • Those notches in the fat rim matter. Cut three or four through the white edge and the chops stay flat instead of buckling up off the pan.
  • Get the pan properly hot before the margarine goes in, otherwise the chops go grey instead of browning. You want a sizzle the moment they hit.
  • The pear quarters only need those last 5 minutes. Any longer and they collapse into mush, so add them once you've turned the heat down.
  • Drain the red cabbage well before it goes in the saucepan. If it's still soggy from the package it'll water down the leek and rosemary.
  • Press a finger into the thickest part of a chop to check. Firm with a little give means it's done, soft and squishy means give it another minute or two.

Ways to vary it

  • Swap the pear for apple if that's what you've got. It holds up a touch firmer and goes a bit tart against the cabbage.
  • A small splash of balsamic into the cabbage near the end is a nice optional move if you like it sharper.
  • If you'd rather use butter than margarine for browning the chops, go for it. Watch it a little closer since it browns faster.

Storage & leftovers

Keeps in the fridge for up to 3 days in a sealed container. I'd keep the chops and the cabbage separate if you can. Reheat gently in a pan on low so the pork doesn't dry out, and skip the microwave for the chops if you want them tender.

What to serve with it

Boiled potatoes are the natural match here, or some crusty bread to mop up the pan. A spoonful of mustard on the side never hurts.

UC
By Untrained ChefPublished 26 May 2026 · Updated 11 July 2026

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