Recipe: Braised Pork Chops And Cabbage With Susan

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Braised Pork Chops And Cabbage With Susan

Recipes > Braised Pork Chops And Cabbage With Susan

Braised Pork Chops And Cabbage With Susan

4		pork chops, 1" thick - (10 oz ea)
		Salt, to taste
		Freshly-ground black pepper, to taste
2 Tbs		extra-virgin olive oil
1 lb		red cabbage head, thinly sliced
1 tsp		caraway seeds
1 tsp		dried thyme
3/4 cup		apple cider
1/2 cup		chicken stock (skimmed of fat), more if needed,
		homemade or canned low-sodium
1		large 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 pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside.

Add cabbage, caraway seeds, thyme, cider, and stock. Cover, reduce heat to medium, and simmer, stirring occasionally, about 12 minutes.

Add leeks to the cabbage. Add reserved pork chops in a single layer. Cover, and cook until pork chops are tender or an instant-read thermometer registers 145 degrees when inserted into the thickest part of the chop, about 8 minutes. Remove from heat, and serve immediately.

This recipe yields 4 servings.

Servings: 4

Recipe Type

Pork, Vegetables

Recipe Source

Source: Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

Recipe originally from Martha Stewart Living - <www.marthastewart.com> prepared by Susan Spungen, Food editor, Martha Stewart Living Omnimedia. Recipe from "The Martha Stewart Living Cookbook" (Clarkson Potter, 2000; $35)