Braised Pork Chops And Cabbage With Susan Recipe

• 4 x pork chops, 1" thick - (10 ounce ea) Salt to taste Freshly-grnd black pepper to taste
• 2 Tbsp. extra-virgin extra virgin olive oil
• 1 lb red cabbage head thinly sliced
• 1 tsp caraway seeds
• 1 tsp dry thyme
• 3/4 c. apple cider
• 1/2 c. chicken stock (skimmed of fat) more if needed, homemade or possibly canned low-sodium
• 1 lrg leek, white and pale-green cut in matchsticks

1. Season pork chops with salt and pepper.
2. Heat oil in a large, straight-sided skillet over high heat.
3. Add in pork chops; cook till brown, about 3 min on each side.
4. Transfer to a plate; set aside.
5. Add in cabbage, caraway seeds, thyme, cider, and stock.
6. Cover, reduce heat to medium, and simmer, stirring occasionally, about 12 min.
7. Add in leeks to the cabbage.
8. Add in reserved pork chops in a single layer.
9. Cover, and cook till pork chops are tender or possibly an instant-read thermometer registers 145 degrees when inserted into the thickest part of the chop, about 8 min.
10. Remove from heat, and serve immediately.
11. This recipe yields 4 servings.

pork chops, extravirgin extra virgin olive oil, red cabbage, caraway seeds, thyme, apple cider, chicken stock, green

Taken from cookeatshare.com/recipes/braised-pork-chops-and-cabbage-with-susan-90685 (may not work)