Seared Pork Chops with Braised Cabbage and Apples

Seared Pork Chops with Braised Cabbage and Apples

Ingredients

  • 1 Tbsp. + 1 Tbsp coconut oil
  • 1/2 onion, medium diced
  • 1 tsp salt
  • 1/2 tsp pepper 
  • 1 Tbsp caraway seeds
  • 1 Medium head green cabbage cored, thinly sliced  
  • 2 Apples cored and cut into chunks
  • 4 Pork Chops, (bone in, or boneless) 
  • 1⁄4 Cup bone broth (page 188 or 189)
  • Horseradish aioli (page 179)

Directions

1. Remove pork chops from fridge and place on plate. Season with salt and pepper. Let rest while you braise cabbage and apples.

2. In a heavy bottomed  skillet, sauté onions, salt, pepper, and caraway seeds in tablespoon coconut oil 5 minutes.

3. Add the cabbage and apples.

4. Stir and cook 2 minutes.

5. Add the broth , cover, and cook on low heat 30 minutes or until tender.

6. Meanwhile, cook pork chops.
7. Heat a large cast-iron skillet on medium-high.

8. Add a tablespoon coconut oil to pan. Place pork chops in pan without them touching.

9. Sear on each side until golden brown, around 4 minutes, depending on thickness.

10. Cover pan, and let chops sit 8 minutes.

11. Rest pork chops 3 minutes before serving.

12. Serve with braised cabbage and Horseradish Aioli.

Serves 4

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