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Braised Pork Chops with Cabbage


These pork chops get a flavorful boost from a simmering in apple cider and chicken stock.

  • Servings: 4

Source: Martha Stewart Living, November 1997


  • 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


  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 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.

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