Pork Chops With Fresh Green And Red Cabbage

1. 1

   Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.

2. 2

   In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

3. 3

   Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.

4. 4

   Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.

5. 5

   Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

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