Cheese Stuffed Smoked Pork Chops on Warm Cabbage Caraway Coleslaw

1. 1

   Toss together cabbage, carrot, vinegar, sugar, caraway seeds and salt in a bowl and let stand, tossing occasionally, 15 minutes.

2. 2

   Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chip, cutting through to the bone, beginning at rounded edge.

3. 3

   Divide cheese amongst pork chops, packing it into pockets and pressing chops flat.

4. 4

   Dry chops and season on both sides with pepper to taste.

5. 5

   Heat one TBS oil in a wide 3 to 4 QT heavy pot over moderate heat until hot, but not smoking, then cook slaw, tossing frequently until cabbage is crisp tender, 5 to 7 minutes.

6. 6

   Heat remaining TBs oil in a 12 inch heavy skillet over moderately hight heat, then saute chops, turning over once until browned, 2 to 4 minutes.

7. 7

   cover skillet and cok chops just until heated through and cheese is melted, about 3 minutes more.

8. 8

   Divide slaw among 4 plates and top with chops.

* Per serving · 4 servings · Values may vary.