Pork and cabbage naturally bring out the best flavors in each other. Each fall, my family request this hearty skillet supper.—David Frame, Waxahachie, Texas
- 4 pork loin chops (3/4 inch thick)
- 2 tablespoons canola oil
- 1/2 teaspoon pepper
- 1-1/2 cups finely chopped onion
- 3 tablespoons butter
- 6 cups shredded cabbage
- 2 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- In a large skillet over medium heat, brown pork chops in oil; drain. Sprinkle with pepper; remove and keep warm.
- In same skillet, saute onion in butter for 1-2 minutes or until tender. Add the cabbage, garlic, vinegar, caraway and salt; cook, stirring occasionally, until cabbage wilts. Add chops to the skillet. Cover and simmer for 15-17 minutes or until meat is tender. Serve immediately. Yield: 4 servings.
Originally published as Pork Chops with Caraway Cabbage in Taste of Home October/November 1995, p41
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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