| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Martha s, Meats | 4 | Servings | |
INGREDIENTS
| 4 | 10-Oz pork chops, 1 inch | |
| thick | ||
| Salt and freshly ground | ||
| pepper to taste | ||
| 2 | T | Extra-virgin olive oil |
| 1/2 | Head red cabbage, about 1 | |
| pound thinly sliced | ||
| 1 | t | Caraway seeds |
| 1 | t | Dried rhyme |
| 3/4 | c | Apple cider |
| 1/2 | c | Homemade or low-sodium |
| canned chicken stock | ||
| 1 | Leek, white and | |
| Light-green parts |
INSTRUCTIONS
Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place 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, 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 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 1450, about 55 minutes. Remove from heat, and serve immediately with Carrot-and-Parsnip Puree. Recipe by: Martha Stewart Magazine Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary." <diane@keyway.net> on Jan 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 30
Total Fat: 3.3g
Cholesterol: 61.4mg
Sodium: 119.8mg
Potassium: 425mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: 21g