Pork Chops with Fresh Green and Red Cabbage
Pork Chops with Fresh Green and Red Cabbage
A hearty, tangy German dish.
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. Servings: 4
Total Time: 45 Minutes
Per serving
1 Lean protein serving
1 vegetable serving
3 condiments
Ingredients:
1/2 teaspoon fennel seeds
1 1/2 teaspoons caraway seeds
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
10 sprays PAM cooking spray
4 bone-in center-cut pork chops, each about 1 in. thick (about 3lbs. total)
2 cups shredded green cabbage
2 cups shredded red cabbage
1 tablespoon sherry vinegar or cider vinegar
Makes 4 servings
Directions:
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.
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.
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.
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.
5. Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately
Recipe Modified from Sunset Magazine to fit Medifast Lean & Green meal