Pork Chops and Red Cabbage

I’ve been focused on making meals that just take one pan.  Here’s the first one in a series of meals made in just one pan.  This dish has great color, texture and flavor.  What more can you ask for in a meal.  It’s a nice winter meal; all the ingredients are just as tasty in the dead of winter as they are at the peak of the fall harvest.  You will love having this in the oven; your kitchen will smell heavenly.

The pork literally steams in the oven atop the cabbage.  It was so tender and flavorful; I’m hungry just looking at the picture.

1 ½ pounds boneless pork chops

1 tablespoon oil, olive oil or coconut oil

1 ½ pounds red cabbage, chopped, about half of a medium cabbage or 6 cups

2 medium apples, cored and chopped, including skin

2 medium red onions, coarsely chopped

2 cloves of garlic, peeled and chopped

½ teaspoon caraway seed

1/3 cup cider vinegar

1 cup chicken broth

Salt and pepper to taste

Preheat oven to 350 degrees F.  In large sauté pan, add oil of choice.  Over medium high heat, add pork chops to pan and sauté for several minutes on each side until lightly browned.  Remove pork chops from the pan and set aside. Over medium high heat, add onions and apples.  Sauté until both begin to soften.  Add garlic and sauté for another minute or two.  Add cabbage, vinegar and broth to pan and continue to cook until cabbage begins to soften.  Place pork chops on top of cabbage mixture and cover and place in oven for 35 minutes. 

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