Fixed a
recipe from Martha Stewart for supper tonight. As with
most of her recipes we were pleased with the results. The coleslaw mix for the
chopped carrots and cabbage worked well. The only thing I would change would be
to cook the potatoes by themselves for a few minutes before adding to the
cabbage and onion. I felt that they could have used about ten minutes more of
cooking time, but the cabbage and pork chops were just right so didn’t want to
cook it any longer.
I was
afraid that there was too much vinegar in the recipe and it was not. I might
cut back a little on it when I make it again, but it was fine this way. I did
add the caraway seed but it is an option.
This
does not take too long to make and is good for a wet or snowy night meal.
Braised
Pork and Cabbage
Prep Time 20
minutes Total Time about 1 hour
Serves 4
2
tablespoons olive or vegetable oil
4 (8 ounce)
bone in pork chops
Coarse salt
and pepper
1 (I used
1/2) large onion, finely chopped
1 package (1
pound) coleslaw mix or 4 cups shredded cabbage, 2 cups shredded carrots
1 minced
garlic clove
¾ cup cider
vinegar (I will use a little less next time)
1 teaspoon
caraway seeds, optional
¾ pound
small red potatoes, sliced ¼ inch thick
In a
Dutch oven heat 1 tablespoon oil over medium high.
Sprinkle
pork with salt and pepper.
Cook until golden brown, about 3 minutes per side.
Remove pork.
Cook until golden brown, about 3 minutes per side.
Remove pork.
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 8 minutes*.
Raise
heat to* high. Add vinegar, caraway seeds and 1 ¼ 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.
Return
pork to pot; cover and continue cooking until pork is just cooked through and
potatoes are tender, 10 to 15 minutes.
*Try
parboiling potatoes for 5 to 10 minutes while cabbage mixture is cooking.
I tried this recipe tonight and was worried the vinegar taste would over take the recipe. Not so at all. I par boiled the potatoes and only used 1/2 cup of the cider. My only complaint was my fault that I cooked the pork a little too long. I need to get better at that. Cheryl
ReplyDeleteI have to watch that I don't cook the pork to long. The newer pork sure need less time that it used to. Glad you liked the recipe and I think we like it better with the 1/2 to a scant 3/4 cup of vinegar also.
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