Braised Pork Chops With Cabbage Recipe

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   1.

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   Sprinkle pork chops with salt and pepper.

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   Pour oil in a large, straight-sided skillet; place over high heat Add in pork chops; cook till brown, about 3 min on each side.

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   Transfer to a plate; set aside.

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   2.

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   Add in cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock, and bring to a boil.

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

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   3.

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   Meanwhile, julienne the leek, and let stand in cool water 5 min to remove dirt and sand.

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    Lift from the water, stir the leeks into the cabbage, replace cover, and cook min.

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    Add in the reserved pork chops, in a single layer.

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    Cover, and cook till the pork chops are tender or possibly when an instant-read thermometer registers 1450, about 55 min.

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    Remove from heat, and serve immediately with Carrot-and-Parsnip Puree.

No additional tips available.