Sheet Pan Caraway Butter Pork Chops with Cabbage Tips, FAQ & printable recipe

Tips for success

For extra depth, add a pinch of freshly cracked black pepper or a small amount of minced garlic to the melted butter before drizzling it over the tray. This adds another layer of seasoning that complements the earthy caraway seeds. If you prefer a more pronounced crunch on your cabbage, you can lightly oil the wedges before placing them on the pan, though the butter in this recipe is usually sufficient to achieve a lovely, tender-crisp texture.

If you find that your cabbage is browning too quickly while the potatoes are still firm, you can loosely tent a piece of aluminum foil over the cabbage wedges halfway through the roasting time.

This protects the delicate leaves from burning while allowing the heat to continue cooking the potatoes underneath. Always monitor the pan during the last few minutes of roasting, as oven temperatures can vary and small adjustments can make a big difference in the final quality of the meal.

Variations

• Mustard Glazed Pork: Whisk two tablespoons of whole-grain mustard into the melted butter before drizzling. The acidity of the mustard cuts through the richness of the pork and pairs beautifully with the cabbage.
• Sweet Apple Twist: Add two sliced tart apples, such as Granny Smith, to the pan alongside the cabbage. The sweetness of the apples balances the savory caraway seeds and the salty pork perfectly.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the cabbage and potatoes will lose their texture upon thawing.

Reheat

Reheat gently in a 350°F oven until warmed through, or in a microwave on medium power.

Store any leftovers in an airtight container to keep the pork from drying out. Place the container in the refrigerator within two hours of cooking to ensure food safety. When stored properly, the meal will maintain its flavor and quality for up to three days.

Avoid storing the pork and vegetables in a way that allows them to become soggy; using a shallow container is often better than a deep one to help them cool evenly and quickly before being refrigerated.

You can prep the cabbage and potatoes up to a day in advance by cutting them and storing them in the refrigerator in a sealed bag or container. However, it is best to slice the pork and prepare the caraway butter just before you are ready to roast. This ensures the freshest possible flavor and texture, as the pork can lose its quality if left sitting with seasoning for too long. Simply assemble the pan when you are ready to start the oven.

Serving ideas

Serve this dish directly from the sheet pan for a rustic presentation, or transfer the pork and vegetables to a warm platter. Ensure each plate receives a generous portion of the caraway-infused butter from the bottom of the pan, as this contains the concentrated flavor of the dish.

A simple side, such as a crisp green salad with a light vinaigrette, can provide a refreshing contrast to the richness of the roasted pork and cabbage, rounding out the meal perfectly.

When plating, place the pork chop slightly to the side of the cabbage and potatoes so that the presentation remains clean and appetizing. If you have extra fresh parsley, a final sprinkle right before serving adds a professional touch and a pop of color.

This meal is hearty on its own, but it pairs well with a crusty piece of sourdough bread if you want to soak up the remaining butter and vegetable juices left on the plate after the main components are finished.

Frequently asked questions

Recipe card

Sheet Pan Caraway Butter Pork Chops with Cabbage

Prep 10 minCook 30 minRest 5 minTotal 45 minServes 4

Ingredients

• 4 slices boneless pork loin chops, about 1-inch thick
• 1 head green cabbage, cut into wedges
• 1 lb baby potatoes, halved
• 4 tbsp unsalted butter, melted
• 1 tsp caraway seeds
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper. Arrange the pork loin slices, cabbage wedges, and halved baby potatoes in a single layer on the prepared pan, ensuring they are not overcrowded to allow for proper roasting.
2. Whisk the caraway seeds into the melted butter in a small pitcher. Drizzle this mixture evenly over the pork, cabbage, and potatoes. Place the pan in the oven and roast for approximately 25 to 30 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Let the meat rest at least 3 minutes before serving.
3. Remove the pan from the oven and sprinkle the fresh parsley over the hot pork and vegetables. Let the pork rest for at least 5 minutes before serving to ensure the juices redistribute throughout the meat.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

22 g

Fat

23 g

Fiber

4.5 g

Sugar

3 g

Sodium

180 mg

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