Pork chops with creamy cabbage
I'm not a big fan of pork...I usually eat maybe a 1/2 of a chop when I make this but I swoon over the cabbage which I love in pretty much any form, I've come to find: kimchee, coleslaw, sauerkraut, sauteed, in fish tacos, you name it I just love cabbage. I do not brine the pork but sons ate them with great gusto! I don't think it's necessary.
Good sauce, tough chops. ;-)
Braised Pork Chops & Creamy Cabbage
4 1-inch thick, bone-in pork chops
3 tbsp. olive oil
2 tbsp. butter
1 tsp. caraway seeds
1 tsp. mustard seeds
2 sliced shallots
1/2 small head cabbage
salt and pepper
1/2 c. dry white wine / vermouth
2/3 c. water
1 tbsp. cider vinegar
1 chicken bouillon cube
1/4 c. heavy cream
Dredge chops in seasoned flour. Brown on both sides in a skillet, with olive oil, until golden. Remove.
Toss in butter, caraway, mustard seeds, and cook until the seeds pop; add shallots and saute until all is softened.
Toss in cabbage, salt and pepper; saute over low flame until cabbage goes wilty (approx. 10 minutes).
Add the wine/vermouth for a minute; then add water, vinegar, and bouillon (cube). Boil.
Add chops back to the pan, among the cabbage. Spoon some of the mixture over the chops. Reduce to a simmer, and cover.
Braise, flipping the chops once, for approx. 20 minutes. Remove chops from pan and bring sauce to a boil. Add cream and simmer gently for about 5 minutes. (Cabbage should be moist, but not watery.)
Adjust salt and pepper. Spoon cabbage over chops and serve.