Braised Pork and Cabbage

Braised Pork and Cabbage

Coleslaw mix, found in the produce section, is a great time-saver. If your supermarket doesn't carry it, use 4 cups shredded cabbage and 2 cups shredded carrots.

• prep: 20 mins
  total time: 1 hour
• servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 well-trimmed bone-in rib pork chops, 8 ounces each
• Coarse salt and freshly ground pepper
• 1 large onion, finely chopped
• 1 package (1 pound) coleslaw mix
• 1 clove garlic, minced
• 3/4 cup cider vinegar
• 1 teaspoon caraway seeds, optional
• 3/4 pound small red potatoes, sliced 1/4 inch thick

Cook's Note

Caraway seeds, which are common in rye bread, have a nutty, licorice-like flavor that pairs well with cabbage.

Directions

1. Step 1

   In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.

2. Step 2

   Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.

3. Step 3

   Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.

4. Step 4

   Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.