Pork Chops with Braised Cabbage and Raisins
- Total Time
olive oil2 tsp
uncooked lean boneless pork chop(s)1 pound(s), 4 (1/4-lb chops), center-cut loin, trimmed
ground cumin½ tsp
table salt½ tsp
uncooked onion(s)1 medium, thinly sliced
uncooked red cabbage3 cup(s), thinly sliced
apple cider½ cup(s)
golden seedless raisins¼ cup(s), chopped
fennel seed¾ tsp, lightly crushed
black pepper¼ tsp
apple cider vinegar½ tsp
- Heat 1 teaspoon oil in large skillet over medium heat. Sprinkle chops with cumin and 1/4 teaspoon salt. Add chops to skillet and cook, turning once, until instant-read thermometer inserted into sides of chops register 145°F, about 6 minutes. Transfer to plate and keep warm.
- Add remaining 1 teaspoon oil to skillet. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add cabbage, cider, raisins, fennels seeds, and pepper and bring to boil. Reduce heat and simmer, stirring occasionally, until cabbage is crisp-tender, about 8 minutes. Stir in vinegar and remaining 1/4 teaspoon salt. Serve chops with cabbage.
- Serving size: 1 pork chop and ⅔ cup cabbage