Side Pannel
Braised Pork Chops with Cabbage
Braised Pork Chops with Cabbage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 4 10-Oz pork chops; (1 inch
- -thick)
- Salt and freshly ground
- -pepper to taste
- 2 tb Extra-virgin olive oil
- 1/2 sm Head red cabbage (about 1
- -pound); thinly sliced
- 1 ts Caraway seeds
- 1 ts Dried rhyme
- 3/4 c Apple cider
- 1/2 c Homemade or low-sodium
- -canned chicken stock
- 1 lg Leek; white and
- Light-green parts
Directions
1. Sprinkle pork chops with salt and pepper. Pour oil in a large,
straight-sided skillet; place over high heat Add pork chops; cook until
brown, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add 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 minutes.
3. Meanwhile, julienne the leek, and let stand in cold water 5 minutes to
remove dirt and sand. Lift from the water, stir the leeks into the cabbage,
replace cover, and cook minutes. Add the reserved pork chops, in a single
layer. Cover, and cook until the pork chops are tender or when an
instant-read thermometer registers 1450, about 55 minutes. Remove from
heat, and serve immediately with Carrot-and-Parsnip Puree.
straight-sided skillet; place over high heat Add pork chops; cook until
brown, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add 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 minutes.
3. Meanwhile, julienne the leek, and let stand in cold water 5 minutes to
remove dirt and sand. Lift from the water, stir the leeks into the cabbage,
replace cover, and cook minutes. Add the reserved pork chops, in a single
layer. Cover, and cook until the pork chops are tender or when an
instant-read thermometer registers 1450, about 55 minutes. Remove from
heat, and serve immediately with Carrot-and-Parsnip Puree.
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