Sunday, October 6, 2013

Pork Chops with Fresh Green and Red Cabbage

Prep Total time :  45 minutes                  Serves  4

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.

TIP:
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.

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.
 

14 comments:

  1. I can see that these chops are real tasty and yum!

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    1. Hi Sokehah Cheah , this was my family dinner yesterday , I always make extra greens . Thamk you for dropping by :).

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  2. Reserve a seat for me please, at your dinner table! This looks so delicious! I'll bring the wine!

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    1. Hi Joyce , you are always welcome at my table , wine of your choice , thanks for stopping by :).

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  3. Delicious post, Nee! I agree and, great dinner for a chilly night. Like the cabbage combo with the pork. Blessings, Dottie :)

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    1. Hi Dottie , the weather is getting chilly , comfort foods is on the menu , thanks for stopping by :).

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  4. Gosh, such a nice recipe! Pork and cabbage are a natural pair. Lovely presentation, too. Good stuff - thanks!

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    1. Hi John , thank you very much , the cabbage came from my garden, so you know I am quite proud . Thanks for stopping by :).

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  5. oh yes i love pork it will be nice with a bottle of red wine.

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    1. Hi Cquek , on my way over , thanks for stopping by :).

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  6. Dear Nee, A classic and delicious meal. Blessings dear. Catherine xo

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    1. Hi Catherine , it's a change and delicious , thanks for stopping by :)

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  7. HI Nee, Your pork chop is so lovely and with cabbage, wow.... very yummy. Have a great day :)

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    1. Hi Ivy , love cabbage so many different ways to serve it thanks for stopping by :)

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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!