Braised Pork and Cabbage
For a quick sauerkraut, we cooked packaged coleslaw mix with cider vinegar, onion, and caraway seeds. These flavors pair nicely with the pork and potatoes.
- Total Time:
- Servings: 4
Source: Everyday Food, March 2004
- 2 tablespoons olive oil
- 4 well-trimmed bone-in rib pork chops, 8 ounces each
- Coarse salt and freshly ground pepper
- 1 large onion, finely chopped
- 1 package (1 pound) coleslaw mix
- 1 clove garlic, minced
- 3/4 cup cider vinegar
- 1 teaspoon caraway seeds, optional
- 3/4 pound small red potatoes, sliced 1/4 inch thick
In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.