Cheese-Stuffed Smoked Pork Chops on Warm Cabbage Caraway Slaw

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 chop, beginning at rounded edge and cutting through to bone.

3. 3

   Divide cheese among pockets, packing it in and pressing chops flat.

4. 4

   Pat chops dry and season with pepper.

5. 5

   Heat 1 tablespoon oil in a wide 3- to 4-quart 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 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute chops, turning over once, until browned, 2 to 4 minutes total.

7. 7

   Cover skillet and cook chops until just 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.

No additional tips available.