Braised Pork Chops with Cabbage


  • 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


  1. 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.
  2. Add cabbage, caraway seeds, thyme, cider, and stock. Cover, reduce heat to medium, and simmer, stirring occasionally, about 12 minutes.
  3. 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.
© Lisa Miner 2017