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. 1.
2. Sprinkle pork chops with salt and pepper.
3. 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.
4. Transfer to a plate; set aside.
5. 2.
6. Add in cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock, and bring to a boil.
7. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 min.
8. 3.
9. Meanwhile, julienne the leek, and let stand in cool water 5 min to remove dirt and sand.
10. Lift from the water, stir the leeks into the cabbage, replace cover, and cook min.
11. Add in the reserved pork chops, in a single layer.
12. Cover, and cook till the pork chops are tender or possibly when an instant-read thermometer registers 1450, about 55 min.
13. 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)