Braised Pork Chops with Cabbage

These Braised Pork Chops with Cabbage make a delicious meal to serve for dinner tonight!

4 10 oz. pork chops, 1 inch thick

kosher salt and freshly ground black pepper

2 Tbsp. extra virgin olive oil

1/2 small head red cabbage, thinly sliced

1 tsp. caraway seeds

1 tsp. dried thyme

3/4 cup apple cider

1/2 cup homemade chicken stock-recipe here

1 large leek, white and pale-green parts, cut into matchsticks, well washed

Season pork chops with salt and pepper.

Heat the oil in a large, straight-sided skillet over high heat.

Add the pork chops, cook until brown, about 3 minutes on each side. Transfer to a plate and set aside.

Add the cabbage, caraway seeds, thyme, cider and stock to the skillet and season with salt and pepper, bring to a boil.

Cover, reduce heat to medium and simmer, stirring occasionally, 12 minutes.

Add the leeks to the cabbage, replace the cover and cook 5 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 reads 145 degrees when inserted into the thickest part of the chop, about 8 minutes.

Remove from the heat and serve immediately.

Serves 4

 

 

 

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