Barbeque Pork Chops with Braised Red Cabbage
Difficulty – Beginner
Time to Prepare – 1 hour
Featured Seasoning – BBQ Rub
Servings – 4
Sam
About this recipe:
This barbeque rubbed crusted pork chop and the tangy, buttery, and naturally sweet cooked red cabbage is a delicious combination. This meal is hearty, filling, and low carb.
Ingredients
For Pork Chops
4 pork chops
3-4 Tblsp Spiva Cooking BBQ Rub
1 Tblsp olive oil
Hickory smoker pellets
For Braised Red Cabbage
2 Tblsp + 1 Tblsp ghee, butter, or bacon fat
1 large onion, medium dice
8 cups or 3/4 small red cabbage, core removed and thinly shredded
2-3 Tblsp Spiva Cooking Spud Rub
1/2 cup chicken or beef bone broth/stock
1/3 cup apple cider vinegar
1 Tblsp kosher salt, or to taste
Procedure
- 6-8 hours before the meal, drizzle some olive oil on the pork chops and then season each side thoroughly with the Spiva Cooking Barbeque Rub. Pat each side with your hand to adhere the seasoning to the surface. Cover and allow to cure in the fridge for several hours.
- Preheat the smoker to 180 degree F with desired pellets, such as Hickory. Smoke the pork chops for 1 hour.
- Meanwhile, start the braised red cabbage. In a large dutch oven or heavy pot, melt 2 Tblsp of the fat (we like a mixture of ghee and bacon fat) on medium heat.
- Add the diced onion and the Spiva Cooking Spud Rub and about 1/4 tsp kosher salt. Cook the onions until translucent, stirring occasionally.
- Add in the shredded cabbage and 1 more Tblsp fat. Cook the cabbage for a few minutes, stirring occasionally, until it begins to wilt and has released some moisture. Season with about 2 tsp of kosher salt to start.
- Add in the broth and apple cider vinegar.
- Turn the heat down to low and cover. Cook for 20 minutes.
- Remove the lid and taste the cabbage. Decide if the texture and seasoning is to your liking. At this point, you can add more salt or apple cider vinegar to taste if desired. We like the braised cabbage to still have some texture and bite to it, but not to be crunchy for this application. If your cabbage is still crunchy after 20 minutes, continue cooking until your desired texture is reached.
- Reserve the cabbage in a warm oven until ready to serve.
- Once the pork chops have finished smoking, remove and turn up the heat to 500 degrees F. Drizzle the chops with a little more oil.
- Return the chops to the smoker and sear on each side for about 4 minutes, until temperature reaches 135 degrees F. Allow to rest for 5-10 minutes to allow for a little carry over cooking.
- Cut the pork chops into 1/4 inch slices and serve alongside the braised red cabbage and any other of your favorite sides.