Pork and Cabbage Skillet with Caraway

• 4 boneless pork chops
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 small head green cabbage, shredded
• 1 teaspoon caraway seeds
• 1/2 cup chicken broth
• Salt and pepper to taste
• 2 tablespoons apple cider vinegar

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season pork chops with salt and pepper, then sear for 3-4 minutes per side until browned.
3. 3 Remove pork chops and set aside.
4. 4 Add onion to the skillet and sauté until softened.
5. 5 Stir in garlic and caraway seeds, cooking for another minute.
6. 6 Add shredded cabbage and chicken broth, cover and cook for 8-10 minutes until cabbage is tender.
7. 7 Stir in apple cider vinegar and return pork chops to skillet, heating through.
8. 8 Serve immediately.

Equipment

• Large skillet with lid
• Cutting board
• Chef's knife

Variations

• Substitute pork chops with chicken thighs for a lighter option.
• Add diced apples for a touch of sweetness.

Substitutions

• If caraway seeds aren't your thing, try swapping them for fennel seeds.
• Use vegetable broth for a vegetarian version, omitting the meat.

Pairings

• Serve with a chilled Riesling or a hearty lager.
• A crusty bread on the side is perfect for sopping up any remaining juices.

Nutrition

Tips

• For extra flavor, marinate the pork chops with caraway seeds and a bit of oil for 30 minutes before cooking.
• Feel free to add a splash of water if the skillet gets too dry.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat with a bit of water to restore moisture.

Serving Suggestions

• Pairs wonderfully with a side of roasted potatoes.
• A crisp green salad complements the hearty flavors.

FAQ