Bubble & Squeak

Paula Todora

By
@ptodora

"This is a one-pan meal that can be served as a side dish or entree, depending on if you use the pork chops or not."

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

4 Tbsp
vegetable or canola oil
4
pork chops
half a head green cabbage, sliced thick and cubed
4
medium size russet potatoes, peeled and cubed into 1 in. cubes
1
medium onion, chopped coarsely
salt and pepper to taste
4 Tbsp
butter

Step-By-Step

1In a large cast iron or nonstick skillet, heat oil over medium high heat while preparing pork chops. Salt and pepper and dredge in flour; shake off excess.
2Cook two at a time in oil, 3-4 minutes on each side, or until cook thoroughly through. Drain on paper towels.
3In the leftover oil, add the potatoes and onion and salt and pepper to taste.
4Cook on medium high heat 3 minutes, turn and cook on other side.
5Add the cabbage to the top of the potato mixture in pan, another layer of salt and pepper, then top with butter and cover with foil or lid. Cook 5 minutes on medium heat, stir and cook an additional 5 minutes.
6Add pork chops to the top of the cabbage and cover again. Cook 10 minutes, covered, until cabbage and potatoes are tender.

About this Recipe

Course/Dish: Vegetables, Pork
Main Ingredient: Vegetable
Regional Style: UK/Ireland
Other Tag: Quick & Easy