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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.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell

Recipe Summary

total:
45 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

516 calories; calories from fat 66%; protein 37g; fat 38g; saturated fat 13g; carbohydrates 4.7g; fiber 2g; sodium 674mg; cholesterol 132mg.
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