Name: Braised Pork Chops with Cabbage
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

It is conceivable that the husband should defer more to his wife than the wife submits to her husband. If it is always the husband always getting his way, where would the husband need to die to self and prefer his wife’s needs above his own? Although Jesus Christ is our head, I do not see Him demanding where we go on vacation, what temperature we keep the house, what food we serve on the table and what color the kitchen should be decorated. Husbands, in the same way, consider your wife’s needs above your own and do not abuse the verses on submission as an excuse to be selfish! It is ultimately your spiritual service to Christ.

Randy Smith

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."
<[email protected]> on Jan 5, 1998

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