| | Braised Pork Chops with Cabbage |
| | Cookbook | Martha Stewart |
| | Category Name | Pork |
| | Servings | 4 | Tools |
| | Serving Size |
| | Yield | Yield Unit |
| | Quantity | Unit | Pre-instructions Ingredient Post-instructions |
| | 4 | ten-ounce | pork chops (1 inch |
| | thick) Salt and |
| | freshly ground |
| | black pepper |
| | 2 | Tablespoon(s) | extra-virgin olive oil |
| | 1/2 | Small | head red cabbage |
| | (about 1 pound), |
| | thinly sliced |
| | 1 | Teaspoon(s) | caraway seeds |
| | 1 | Teaspoon(s) | dried thyme |
| | 3/4 | Cup(s) | apple cider |
| | 1/2 | Cup(s) | Homemade |
| | Chicken Stock, or |
| | low-sodium canned |
| | 1 | Large | leek, white and |
| | light-green parts |
| | only |
| | Method |
| | 1. Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; |
| | place skillet 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 to |
| | skillet, 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 leeks into cabbage, replace cover, and cook 5 |
| | minutes. Add the reserved pork chops in a single layer. Cover, and cook until pork |
| | 11/18/2004 10:26:10 AM | Page 1 of 2 | Braised Pork Chops with Cabbage |