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Rating: 3.03 stars
30 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 0

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

Martha Stewart Living, November 1997

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

30 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 0
Rating: Unrated
12/22/2007
braised cabbage works equally well as a side dish for turkey and goose, start with cutting up some bacon into quarter inch bits, fry those, add cabbage and spices and one shredded apple