Braised Pork and Cabbage


 
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.
 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.


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