Braised pork chops with cabbage

Yield: 4 Servings

Measure Ingredient
4 \N 10-Oz pork chops; (1 inch thick)
\N \N Salt and freshly ground pepper to taste
2 tablespoons Extra-virgin olive oil
½ small Head red cabbage (about 1 pound); thinly sliced
1 teaspoon Caraway seeds
1 teaspoon Dried rhyme
¾ cup Apple cider
½ cup Homemade or low-sodium canned chicken stock
1 large Leek; white and
\N \N 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.

Recipe by: Martha Stewart Magazine Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary." <diane@...> on Jan 5, 1998

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