Pan-seared or braised pork chops paired with tangy, tender red cabbage—often cooked with vinegar, apples, and spices. A colorful, German-inspired dish full of savory-sweet contrast.
Ingredients
- 2 boneless pork loin chops, 3/4- inch thick
- 1 tablespoon vegetable oil 1/4 cup water
- 1 teaspoon cider vinegar
- 3 cups shredded red cabbage 1/2 cup applesauce
- 1/4 cup jellied cranberry sauce 1/4 teaspoon caraway seeds
Directions
- In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes.
- Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with pork chops. Cover and bake a 350 degrees F for 50
- -60 minutes or until pork is tender.