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1
In a large saute pan, melt 2 tablespoons of butter over medium heat.
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2
Add the cumin, caraway and coriander seeds toasting them slightly for 30 seconds.
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3
Do not let them turn dark brown.
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4
Immediately add the cabbage.
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5
Toss to coat with the butter and spices.
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6
Season with salt, white pepper.
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7
Cook over medium heat, stirring from time to time, 10 to 15 minutes.
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8
Taste, for seasoning.
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9
Add the fresh ginger, dry ginger, tomatoes, and poblano pepper and stir to blend.
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10
Taste for seasoning and cook for 5 to 8 minutes or until the cabbage is tender.
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11
Lower the heat and add the cilantro.
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12
Bring the mixture to a simmer.
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13
Remove from the heat and keep warm while cooking the pork chops.
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14
Note: I find the cabbage tastes even better the next day when all of the flavors have had time to meld together.
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15
Heat a skillet large enough to hold the pork chops in a single layer.
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16
Season each chop on both sides with salt and pepper.
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17
Sprinkle with paprika.
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18
Pour oil in the skillet.
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19
When the oil begins to smoke lightly, remove the pan from the heat and gently arrange the pork chops in a single layer.
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20
Immediately return the skillet to the heat and brown on the first side, 2 to 3 minutes.
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21
Use a pair of tongs or a spatula to turn the chops on their second side.
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22
Brown about 2 to 3 minutes.
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23
Reduce the heat and cook for an additional 5 minutes.
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24
Turn the chops back to the first side and cook for 5 to 6 minutes.
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25
Season them again, lightly, with salt and pepper.
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26
Heat the cabbage, stir in the apple slices and add the red wine vinegar.
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27
Arrange cabbage on the bottom of a serving platter.
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28
Remove the pork chops and place them on top of the cabbage.
