Ingredients
4 pork chops, each 10 ounces (1 inch thick)
2 tablespoons extra-virgin olive oil
1/2 small head red cabbage (about 1 pound), thinly sliced
1 teaspoon caraway seeds
3/4 cup apple cider
1/2 cup low-sodium canned or homemade chicken stock
1 large leek, white and light-green parts
1/2 small head (about 1 pound) red cabbage, thinly sliced
Salt and freshly ground black pepper
1 teaspoon caraway seeds
1 teaspoon dried thyme
3/4 cup apple cider
1/2 cup homemade or low-sodium canned chicken stock
1 large leek, white and light-green parts only
Preparation
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.
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.
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 5 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 145 degrees, about 8 minutes. Remove from heat, and serve immediately with carrot and parsnip puree.
