• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Braised Pork Chops with Cabbage

  • Recipe Submitted by on

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


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.

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