These were really good. I made as directed but next time (and there will be a next time) I will add more cabbage.
Pork Chops with Fresh Green and Red Cabbage
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.
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- Calories: 516
- Calories from fat: 66%
- Protein: 37g
- Fat: 38g
- Saturated fat: 13g
- Carbohydrate: 4.7g
- Fiber: 2g
- Sodium: 674mg
- Cholesterol: 132mg
- 1/2 teaspoon fennel seeds
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 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
- 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.
- 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.
- 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.
- 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.
- 5. Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.
- Note: Nutritional analysis is per serving.
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