Braised pork chops with cabbage
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 4 | 10-Oz pork chops; (1 inch thick) | |
| 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 |
| 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