One Pan Pork Chop with Cabbage, Pear and Walnuts

One Pan Pork Chop with Cabbage, Pear and Walnuts

 I am sure that many people use these two ingredients, pear and walnuts, to make a cake or a dessert. However, I use these two ingredients to make a pan of delicious food. I must say this is one of the best pork chop recipes which is flavorful and extremely beautiful! This one pan pork chop recipe with cabbage, pear and walnuts isa good cast iron skillet recipe for you to enjoy in Autumn. This recipe is great for that it just puts together a load of ingredients in a pan and lets the magic just happen. Don’t use some skinny ass piece of pig you buy from a supermarket shelf for this dish, it will be dry and over cooked by the time it has any color. Go to your butcher and you need to get something at least 2.5cm thick, nudging towards 3-3.5cm, with the bone, and the weight should be in at around 300g. If you can follow this tip, you will roast it nicely in the oven and stay it lovely and moist.

One Pan Pork Chop with Cabbage, Pear and Walnuts


2 thick cut pork chops (2-3cm thick bone in skin off)

1/2 head small cabbage

1 pear (pealed and cored and cut in half)

50 g shelled walnuts.

2 tablespoons whole grain mustard

1 teaspoonbrown sugar

Salt andpepper

Cooking oil neutral


  1. Preheat your oven to 180℃. Remove the outer leaves of the cabbage and then cut the cabbagein half through the stalk. Then cut that half into quarters and set aside.Dice half of the pear into 1cm dice, take the other half cut it in half again and then slice into 5mm slices.
  2. Now heat your skillet over a high heat.Rub the pork chops with oil and season with salt and pepper and sear on both sides for 2 minutes until you have a nice color, then transfer into a plate. Spread 1 tablespoon of whole grain mustard one side of each pork chop and then fan out the pear slices on the top and sprinkle with the brown sugar. Set aside
  3. Cook the cabbage quarters in the hot pan as you did with the pork. While cooking, pour in 250ml boiling water and 1/4 teaspoon of salt and cover with a lid or tin foil and boil for a couple of minutes. Then pour off the water and add the pork chops to the pan and squeeze in the cabbage around the sides, sprinkle over the remaining diced pear and walnuts cover with tin foil.Put it in the oven and cook for 20 minutes.
  4. After 20 minutes, test the internal temperature of the pan, once reach 65℃, transfer the pan from the oven and then make it rest before serving.


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I appreciate you so much!

I have to say that, cooking times will depend on the thickness of your chop mine were a full 3cm thick. So after 20 minutes, the internal temperature was 60℃,and this is the perfect time to remove the foil lid and continue cooking for a further about 5 minutes until the internal temperature reaches 65℃. This one pan food is a comforting family supper dish and also a simple one full of Autumnal flavors and textures. 

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