Braised Pork Chops With Cabbage Recipe
- 4 x 10-Ounce pork chops, (1 inch thick) Salt and freshly grnd pepper to taste
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1/2 sm Head red cabbage (about 1 lb.), thinly sliced
- 1 tsp Caraway seeds
- 1 tsp Dry rhyme
- 3/4 c. Apple cider
- 1/2 c. Homemade or possibly low-sodium canned chicken stock
- 1 lrg Leek, white and Light-green parts
- 1.
- Sprinkle pork chops with salt and pepper.
- Pour oil in a large, straight-sided skillet; place over high heat Add in pork chops; cook till brown, about 3 min on each side.
- Transfer to a plate; set aside.
- 2.
- Add in cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock, and bring to a boil.
- Cover, reduce heat to medium, and simmer, stirring occasionally, 12 min.
- 3.
- Meanwhile, julienne the leek, and let stand in cool water 5 min to remove dirt and sand.
- Lift from the water, stir the leeks into the cabbage, replace cover, and cook min.
- Add in the reserved pork chops, in a single layer.
- Cover, and cook till the pork chops are tender or possibly when an instant-read thermometer registers 1450, about 55 min.
- Remove from heat, and serve immediately with Carrot-and-Parsnip Puree.
pork chops, extravirgin extra virgin olive oil, red cabbage, caraway seeds, rhyme, apple cider, chicken stock
Taken from cookeatshare.com/recipes/braised-pork-chops-with-cabbage-90688 (may not work)