Braised Pork Chops with Cabbage
Ingredients
- 2 ten-ounce pork chops (1 inch thick)
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1/2 lb red cabbage thinly sliced
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon dried thyme
- 3/8 cup apple cider
- 1/4 cup stock
- 1 small leek, white and pale green parts, cut into matchsticks, well washed
Directions
- 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 145F when inserted into the thickest part of the chop, about 8 minutes. Remove from heat, and serve immediately.