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Braised Pork and Cabbage

Braised Pork and Cabbage

Coleslaw mix, found in the produce section, is a great time-saver. If your supermarket doesn't carry it, use 4 cups shredded cabbage and 2 cups shredded carrots.

Everyday Food, March 2004 http://www.marthastewart.com/337159/braised-pork-and-cabbage
3.52381
Rated
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  • Prep Time 20 minutes
  • Total Time 1 hour
  • Yield Serves 4

Ingredients

    • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

Cook's Note

Caraway seeds, which are common in rye bread, have a nutty, licorice-like flavor that pairs well with cabbage.

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