4 bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total)
1/4 pound thick-cut bacon, cut crosswise into 1/4-in. slices
2 cups shredded green cabbage
2 cups shredded red cabbage
1 tablespoon sherry vinegar or cider vinegar
How to Make It
Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.
In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.
Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.
Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.
very good. I omitted the bacon since I had some this morning and didn't want to over-becon-ate myself today. It was still delicious! I also used a thicker pork chop, so it took longer to cook, but flavor was great.
This was delicious. I used a thinner center cut pork chop, the kind that were on sale. Just cooked it a little less. Very flavorful! I also was out of bacon, so I threw some bacon bits in the pan, heated them up, then put them aside. They tasted fine in the cabbage. Will definitely use this recipe again; both my husband & 15 y/o loved it!
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