Easy Amish Pork Chop and Creamed Cabbage Bake Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider seasoning the pork chops with a light sprinkle of salt and black pepper before placing them on the cabbage. While the onion powder provides a nice savory base, adding a pinch of dried thyme or rosemary to the cream mixture can introduce a subtle, aromatic quality that complements the pork beautifully.

Do not over-salt the dish initially, as the crackers themselves often contain a significant amount of sodium which will season the liquid as they bake.

If you prefer a more intense cabbage flavor, you can sauté the cabbage in a separate pan with a little butter for five minutes before placing it in the baking dish.

This step helps to caramelize the edges of the cabbage slightly, adding a depth of sweetness that balances the richness of the cream. If you choose this method, reduce the oven baking time by approximately ten minutes, as the cabbage will already be partially cooked before it enters the oven.

Variations

• Cheesy Cabbage Bake: Stir one cup of shredded sharp cheddar cheese into the cream mixture before pouring it over the cabbage. The cheese adds a tangy depth and creates an even richer sauce that complements the pork perfectly.
• Herbed Pork Bake: Add one tablespoon of fresh chopped parsley and a teaspoon of dried sage to the cream mixture. These herbs add a bright, earthy aroma that elevates the dish and pairs beautifully with the natural sweetness of the pork.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the cream sauce and cabbage texture may change significantly upon thawing.

Reheat

Reheat in a 350°F (175°C) oven until warmed through, or use the microwave for a quicker option, though the topping will lose its crispness.

Store any leftovers in an airtight container to maintain freshness and prevent the cracker topping from becoming overly soft. The dish can be kept in the refrigerator for up to three days. When storing, try to keep the crispy topping separate if possible, although it will naturally soften once refrigerated with the creamed cabbage. This dish is best enjoyed within 48 hours for the optimal balance of flavor and texture.

You can assemble the base of cabbage and pork chops up to four hours in advance and keep it covered in the refrigerator. Wait to add the cream mixture and the cracker topping until just before you are ready to put the dish in the oven.

This prevents the crackers from absorbing moisture too early and becoming soggy, ensuring you get that signature crunch upon baking. Simply pour the liquid and sprinkle the crumbs right before preheating.

Serving ideas

Serve this dish directly from the ceramic baking dish for a rustic, family-style presentation. Use a large spatula to ensure each portion includes a generous helping of the softened, creamy cabbage along with one of the tender pork chops. The cream sauce that forms at the bottom of the dish is delicious, so be sure to spoon some of it over the chops when plating to add extra moisture and flavor to every single bite.

This meal is quite hearty on its own, but it pairs wonderfully with simple sides that cut through the richness. A side of roasted root vegetables or a bright, acidic salad with a vinaigrette dressing provides a nice contrast to the creaminess of the cabbage.

For a complete meal, consider serving it alongside a slice of crusty sourdough bread, which is perfect for mopping up the savory, cream-based juices left behind in the baking dish.

Frequently asked questions

Recipe card

Easy Amish Pork Chop and Creamed Cabbage Bake

Prep 10 minCook 45 minRest 5 minTotal 1 hServes 4

Ingredients

• 1 head green cabbage, chopped
• 4 boneless pork chops
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp onion powder
• 1 cup buttery crackers, crushed

Instructions

1. Preheat the oven to 375°F (190°C). Place the chopped green cabbage into a large ceramic baking dish. Arrange the four boneless pork chops evenly on top of the cabbage bed.
2. In a small pitcher, whisk together the heavy cream, chicken broth, and onion powder until well combined. Pour this mixture slowly over the pork chops and cabbage in the baking dish, ensuring it reaches the bottom of the dish.
3. Shower the crushed buttery crackers evenly over the top of the pork chops. Bake for 40 to 45 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Remove from the oven and let the meat rest for at least 3 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

18 g

Fat

30 g

Fiber

4 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.