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Title: Braised Pork Chops with Cabbage Categories: Martha s, Meats Yield: 4 Servings 4 10-Oz pork chops; (1 inch -thick) Salt and freshly ground -pepper to taste 2 tb Extra-virgin olive oil 1/2 sm Head red cabbage (about 1 -pound); thinly sliced 1 ts Caraway seeds 1 ts Dried rhyme 3/4 c Apple cider 1/2 c Homemade or low-sodium -canned chicken stock 1 lg 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." |