Martha Stewart Bacon And Cabbage Pork Chops Recipe for a Hearty One Skillet Dinner

Today’s Kitchen: Martha Stewart

Martha Stewart dropped by the Today Show kitchen to share a rustic, comforting recipe straight from her One Pot cookbook. Al Roker was right there with her, grinning the whole time and openly declaring his love for pork chops. The idea was simple: turn a few everyday ingredients into a complete dinner with minimal cleanup. Stewart promised a milky gravy that would pair perfectly with tender pork and buttery cabbage, and the audience couldn’t wait to see it come together. You can still find the detailed recipe on Martha Stewart’s website, but I’ll walk you through exactly how she made it on air.

The whole segment was a hit with home cooks because it used a clever two-burner method with a large roasting pan, then finished everything in the oven. No fancy equipment, no complicated techniques. Just solid, everyday cooking.

Today Show: Martha Stewart Bacon and Cabbage Pork Chops Recipe Ingredients

Here is exactly what you will need to recreate the dish Martha Stewart demonstrated. All of these ingredients are easy to find at a regular grocery store.

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Stewart emphasized that this recipe is naturally gluten-free if you substitute the flour and check your bacon for hidden wheat ingredients. Always read the label on your bacon package. The milky gravy she described takes on a beautiful velvety texture once it bakes in the oven.

Martha Stewart: Today Show Bacon and Cabbage Pork Chops Recipe Directions

Step 1: Preheat and Prepare the Roasting Pan

Set your oven to 400 degrees Fahrenheit. Get out a large roasting pan that can sit across two stove burners. Martha uses a sturdy pan that works on both the stovetop and in the oven, which saves you from dirtying extra pots.

Step 2: Sear the Pork Chops

Place the roasting pan over high heat and add the olive oil. While the oil heats, season both sides of the pork chops liberally with salt and pepper. Carefully lay the chops in the hot pan. Let them brown undisturbed for about 4 minutes on the first side; this gives you a deep golden crust. Flip them over and cook just 1 minute on the second side. Remove the chops to a plate and set aside. They will finish cooking later in the oven, so do not worry about them being fully done right now.

Step 3: Cook the Bacon and Onion

Reduce the burner heat to medium. Add the chopped bacon to the same pan and cook, stirring occasionally, until the bacon is crisp and has rendered its fat, about 5 minutes. Next, add the sliced onion. Cook this together with the bacon for another 5 minutes, until the onion softens and picks up all that smoky flavor. The bacon fat is doing most of the work here.

Step 4: Add and Wilt the Cabbage

Nestle the cabbage wedges into the pan. Let them cook for about 6 minutes on one side until they turn a light golden color. Carefully flip the wedges and cook for another 3 minutes until they are tender and starting to caramelize. The edges will look a little browned, which adds a subtle sweetness.

Step 5: Build the Milky Gravy

Sprinkle the flour evenly over the vegetables. Stir everything gently so the flour coats the cabbage, onion, and any remaining bacon. Slowly pour in the whole milk while stirring constantly. Keep stirring for about 4 minutes as the mixture heats and thickens into a rich, smooth gravy. Season the gravy with a pinch of salt and a few cracks of black pepper. Taste and adjust. The gravy should be silky, not gluey.

Step 6: Return the Pork and Bake

Place the seared pork chops right back into the pan, nestling them into the gravy and cabbage. Carefully transfer the roasting pan to the preheated oven. Bake until the pork is cooked through and reaches an internal temperature of 145 degrees Fahrenheit on a meat thermometer, about 10 minutes. Remember, the USDA advises a 3-minute rest after reaching 145 degrees. Avoid slicing the pork right away so the juices redistribute.

Quick safety reminder from the show: do not eat raw bacon. Always cook bacon until crisp.

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Martha Stewart Bacon And Cabbage Pork Chops

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🍳 A rustic one-pan dinner that turns humble pork chops, smoky bacon, and tender cabbage into a complete meal with minimal cleanup.
🥛 The milky gravy bakes into a velvety sauce right in the oven, keeping every bite juicy and full of comforting flavor.

• Total Time: 50 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

4 (about 1 inch thick) bone-in pork chops

4 bacon strips

1 head green cabbage, cut into 8 wedges

3 cups whole milk

1 yellow onion, sliced

3 tablespoons all-purpose flour

2 tablespoons olive oil

Salt and black pepper to taste

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Instructions

1-Preheat the oven: Preheat oven to 400°F and set out a large oven-safe roasting pan that fits over two burners.

2-Sear the pork chops: Heat oil in the pan over high, season chops with salt and pepper, sear 4 minutes on the first side and 1 minute on the second, then remove to a plate.

3-Cook the bacon and onion: Reduce heat to medium, cook chopped bacon until crisp (about 5 minutes), then add sliced onion and cook 5 minutes until softened.

4-Wilt the cabbage: Add cabbage wedges, cook 6 minutes on one side until golden, flip and cook 3 minutes more until tender and caramelized.

5-Make the milky gravy: Sprinkle flour over the vegetables, stir, slowly pour in milk while stirring, cook 4 minutes until thickened, and season with salt and pepper.

6-Bake the pork chops: Return pork to the pan, nestle into gravy and cabbage, transfer to the oven, bake until internal temperature reaches 145°F (about 10 minutes), then rest 3 minutes before serving.

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Notes

🥬 Green cabbage holds its shape best during braising, but savoy or Napa cabbage offer a milder, more delicate result.
🌡️ Always check doneness with a meat thermometer and allow the full 3-minute rest after reaching 145°F for juicy, safe-to-eat pork.
🥛 For a gluten-free version, swap the all-purpose flour with a 1-to-1 gluten-free flour blend and confirm your bacon is free of hidden wheat ingredients.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Stovetop, Oven-Baked
• Cuisine: American

Nutrition

• Serving Size: 1 pork chop with cabbage and gravy
• Calories: 580
• Sugar: 10g
• Sodium: 650mg
• Fat: 32g
• Saturated Fat: 13g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 42g
• Cholesterol: 130mg