Martha Stewart Bacon And Cabbage Pork Chops Recipe for a One Pan Comfort Dinner

By:

Ruby Bennett

Published:

June 9, 2026

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

When Martha Stewart stopped by the Today Show with Al Roker to show off this one pot wonder, she proved that comfort food doesn’t need a dozen pots and pans. This Martha Stewart Bacon and Cabbage Pork Chops Recipe is all about smoky bacon, tender cabbage, and juicy bone in pork chops swimming in a milky gravy. Here is what you need:

4 bone in pork chops (about 1 to 1.5 inches thick)
4 strips thick cut bacon, chopped
1 head green cabbage, cored and cut into 8 wedges
3 cups whole milk
1 yellow onion, thinly sliced
3 tablespoons all purpose flour
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

That is it. No long list of exotic spices. Just simple, honest ingredients that work together beautifully. The bacon renders its fat to flavor the cabbage, while the whole milk turns into a silky gravy that clings to every chop.

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

This recipe comes straight from Martha’s One Pot cookbook and uses a large roasting pan that straddles two burners. Here is how to make it step by step.

Preheat your oven to 400°F. Position a rack in the middle.
Heat the olive oil in a large roasting pan set over two burners on high heat.
Season the pork chops generously with salt and pepper. Place them in the hot oil and brown for about 4 minutes on the first side, then flip and cook for another minute. Transfer the chops to a plate and set aside.
Reduce the heat to medium. Add the chopped bacon to the pan and cook for about 5 minutes, stirring occasionally, until the bacon is crisp and the fat is rendered.
Add the sliced onion and cook for 5 minutes, until softened.
Add the cabbage wedges and cook for about 6 minutes without moving them, until the undersides are lightly golden. Flip the wedges and cook for another 3 minutes, until tender.
Sprinkle the flour over the cabbage mixture and stir to coat evenly.
Slowly pour in the milk while stirring constantly. Keep stirring for about 4 minutes, until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper.
Return the pork chops to the pan, nestling them in the cabbage and sauce. Transfer the roasting pan to the oven and cook for about 10 minutes, until the pork reaches an internal temperature of 145°F.
Rest the chops for 5 minutes before serving. This lets the juices redistribute so every bite stays moist.

That milky gravy is the star here. It soaks into the cabbage and coats the pork chops in a way that feels like a hug on a plate.

Tips for the Best Pork Chops

Getting this dish right is all about the details. Here are a few tips that make a real difference.

Use a meat thermometer. Overcooking is the number one mistake with pork chops. Pull them from the oven at 145°F and they will stay tender and juicy.
Let the pork rest. After cooking, let the chops sit for 5 minutes. This allows the juices to settle instead of running out onto your plate.
Brine or salt ahead. If you have time, salt the pork chops an hour before cooking. The salt penetrates the meat and helps it hold onto moisture during cooking.
Use thick cut bacon. More rendered fat means more flavor in the cabbage and a meatier texture in the final dish.
Don’t skip the browning. A good sear on the pork chops develops deep flavor that carries through the whole meal.

Pro tip: Smoked paprika or a pinch of red pepper flakes stirred into the gravy adds a subtle warmth without overwhelming the dish.

Substitutions and Variations

This recipe is flexible. Here are some easy swaps to make it your own.

Ingredient	Substitution	Notes
Green cabbage	Savoy cabbage or napa cabbage	Savoy is more tender; napa is milder and sweeter.
Whole milk	2% milk or unsweetened oat milk	Lower fat will still work, but the gravy will be less rich.
Bacon	Turkey bacon or smoked sausage	Turkey bacon needs less cook time; sausage adds a different flavor.
Olive oil	Avocado oil or bacon fat	Using rendered bacon fat from another batch gives even more smoky taste.
Flour	Gluten free all purpose blend	Use a 1:1 substitute; the gravy will still thicken.

For a low carb version, skip the flour and thicken the gravy with a splash of heavy cream or cream cheese. Serve with extra roasted vegetables or a side salad instead of potatoes.

What to Serve with Bacon and Cabbage Pork Chops

This one pot meal is already hearty, but a few simple sides make it even better.

Mashed potatoes are the classic choice. They soak up that milky gravy beautifully.
Crusty bread is perfect for sopping up every last drop of sauce.
Applesauce adds a sweet contrast to the smoky pork and cabbage.
Roasted carrots or green beans add color and extra nutrition without much effort.

If you love one pot pork chop dinners, you might also enjoy this sweet and salty pineapple pork chop recipe for a completely different flavor profile.

Storing and Reheating Leftovers

Leftovers keep well and often taste even better the next day as the flavors meld together.

Store in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of broth or milk to keep the gravy loose. You can also microwave in 30 second bursts.
Avoid high heat or prolonged reheating, which can dry out the pork chops.

The bacon and cabbage combination is a classic Irish inspired pairing, and leftovers make a fantastic filling for a quick weeknight hash.

Frequently Asked Questions

What is Martha Stewart's Bacon and Cabbage Pork Chops recipe?

It is a one pot stovetop recipe featuring bone in pork chops, bacon, and cabbage cooked together in a skillet, often finished with a simple milk gravy.

How do you make Martha Stewart's bacon and cabbage pork chops?

Cook bacon in a large skillet until crisp, then brown seasoned bone in pork chops in the rendered fat. Remove the chops, sauté onion and cabbage in the pan, return the chops, cover, and simmer until the pork is cooked through. A milk gravy can be made from the pan drippings.

How long do you cook bone in pork chops for this recipe?

After browning, bone in pork chops typically need about 12 to 15 minutes of covered simmering over medium low heat until they reach an internal temperature of 145 degrees Fahrenheit.

What is the best internal temperature for cooked pork chops?

The USDA recommends cooking pork chops to a minimum internal temperature of 145 degrees Fahrenheit, followed by a three minute rest before serving.

Can you cook pork chops and cabbage together in one pot?

Yes, this recipe is designed as a one pot meal. The cabbage releases moisture as it cooks, which helps braise the pork chops and keeps them tender.

How do you keep pork chops from drying out in this recipe?

Using bone in chops with the fat cap intact, browning them quickly, and then simmering them covered with the cabbage and bacon helps retain moisture. The milk gravy also adds richness.

Martha Stewart Bacon and Cabbage Pork Chops

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Print Recipe

🥘 A hearty one-pot comfort dinner with smoky bacon, tender cabbage, and juicy bone-in pork chops in a silky milk gravy.
🍽️ Ready in about an hour, this rustic Irish-inspired meal delivers deep flavor with minimal cleanup.

Total Time: 1 hour
Yield: 4 servings 1x

Ingredients

Scale

4 bone in pork chops (about 1 to 1.5 inches thick)

4 strips thick cut bacon, chopped

1 head green cabbage, cored and cut into 8 wedges

3 cups whole milk

1 yellow onion, thinly sliced

3 tablespoons all purpose flour

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

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Instructions

1-Preheat oven: Preheat oven to 400°F and position rack in the middle.

2-Heat oil: Heat olive oil in a large roasting pan over high heat on two burners.

3-Sear pork chops: Season chops with salt and pepper, brown 4 minutes on first side, 1 minute on second, then transfer to a plate.

4-Cook bacon: Reduce heat to medium, add bacon and cook 5 minutes until crisp and fat is rendered.

5-Cook onion: Add sliced onion and cook 5 minutes until softened.

6-Cook cabbage: Add cabbage wedges, cook without moving for 6 minutes until golden underneath, flip and cook 3 minutes more until tender.

7-Add flour: Sprinkle flour over the mixture and stir to coat evenly.

8-Make sauce: Slowly pour in milk while stirring constantly, cook 4 minutes until thickened, then season with salt and pepper.

9-Finish in oven: Return chops to pan, nestling in cabbage and sauce, transfer to oven and cook 10 minutes until internal temperature reaches 145°F.

10-Rest and serve: Rest chops 5 minutes before serving to redistribute juices.

Last Step:

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Notes

🌡️ Use a meat thermometer and pull the pork at 145°F to keep it tender and juicy.
⏱️ Let the chops rest for 5 minutes after cooking so the juices redistribute instead of running out onto the plate.
🧂 Salt or brine the pork chops an hour before cooking for extra moisture retention and deeper flavor.

Author: Ruby Bennett
Prep Time: 15 minutes
Resting Time: 5 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop, Oven
Cuisine: American, Irish

Nutrition

Serving Size: 1 pork chop with cabbage
Calories: 620
Sugar: 12g
Sodium: 650mg
Fat: 37g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 48g
Cholesterol: 130mg