Pork Chops with Fresh Green and Red Cabbage
Iain Bagwell
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.
Note: 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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5
Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5
Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.
Step 6
6
Note: Nutritional analysis is per serving.
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