Braised Pork Chops with Peppers
INGREDIENTS:
4 10-Oz pork chops; (1 inch
-thick)
Salt and freshly ground
-pepper to taste
2 tb Extra-virgin olive oil
1/2 sm Head red cabbage (about 1
-pound); thinly sliced
1 ts Caraway seeds
1 ts Dried rhyme
3/4 c Apple cider
1/2 c Homemade or low-sodium
-canned chicken stock
1 lg Leek; white and
Light-green parts
4 10-Oz pork chops; (1 inch
-thick)
Salt and freshly ground
-pepper to taste
2 tb Extra-virgin olive oil
1/2 sm Head red cabbage (about 1
-pound); thinly sliced
1 ts Caraway seeds
1 ts Dried rhyme
3/4 c Apple cider
1/2 c Homemade or low-sodium
-canned chicken stock
1 lg Leek; white and
Light-green parts
1. Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place over high heat Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes.
3. Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover, and cook minutes. Add the reserved pork chops, in a single layer. Cover, and cook until the pork chops are tender or when an instant-read thermometer registers 1450, about 55 minutes. Remove from heat, and serve immediately with Carrot-and-Parsnip Puree.
2. Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes.
3. Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover, and cook minutes. Add the reserved pork chops, in a single layer. Cover, and cook until the pork chops are tender or when an instant-read thermometer registers 1450, about 55 minutes. Remove from heat, and serve immediately with Carrot-and-Parsnip Puree.