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
- Season pork chops with salt and pepper.
- Heat oil in a large, straight-sided skillet over high heat.
- Add in pork chops; cook till brown, about 3 min on each side.
- Transfer to a plate; set aside.
- Add in cabbage, caraway seeds, thyme, cider, and stock.
- Cover, reduce heat to medium, and simmer, stirring occasionally, about 12 min.
- Add in leeks to the cabbage.
- Add in reserved pork chops in a single layer.
- 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.
- Remove from heat, and serve immediately.
- 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)