Iain Bagwell
Total Time
45 Mins
Yield
Makes 4 servings

Here's a hearty, tangy dish for a chilly autumn night. Pork, cabbage, and caraway—a classic German combination—pair well with crisp, dry Riesling.

Note: If you don't have a mortar and pestle, you can crush your spices by whirling them in a spice grinder or a clean coffee grinder.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.

Step 6

Note: Nutritional analysis is per serving.

You May Like

Ratings & Reviews