| 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 | tb | Extra-virgin olive oil |
| 1/2 | sm | Head red cabbage (about 1 pound); thinly sliced |
| 1 | ts | Caraway seeds |
| 1 | ts | Dried rhyme |
| 3/4 | c | Apple cider |
| 1/2 | c | Homemade or low-sodium canned chicken stock |
| 1 | lg | Leek; white and |
| Light-green parts |
INSTRUCTIONS
1. 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. 2. 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. 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 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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