Receta Baked Greek Pork Chops & Braised Red Cabbage w/ Bacon & Caraway Seeds
This recipe is one of the many, many meals that eMeals offers.
eMeals makes it possible to consistently enjoy delicious paleo meals with lots of variety. A dedicated lifestyle deserves a simple mealtime solution. This plan is everything nature intended with high energy meals that focus on meats, fresh vegetables and fruits with no grains or processed foods.
Ingredients
- Baked Greek Pork Chops:
- 6 thick-cut bone-in pork loin chops
- 2 tablespoons Greek Seasoning
- 1 teaspoon salt
- 1 tablespoon coconut oil
- 1 cup pitted black olives
- 1 lemons, sliced
- 2 cups organic chicken broth
- Braised Red Cabbage with Bacon and Caraway Seeds:
- 1 tablespoon coconut oil
- 2 slices bacon
- 1/2 red onion, chopped
- 1/2 medium-size head red cabbage, shredded (about 2.5 lb)
- 1 teaspoon caraway seeds
- 1 bay leaf
- 1/4 cup organic chicken broth
- 1 tablespoon apple cider vinegar
- 2 teaspoons raw honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
For the pork chops: Preheat oven to 425 degrees F. Sprinkle pork with Greek seasoning and salt. Heat oil in a large skillet: add pork, and cook 2-3 minutes per side or until browned. Remove from skillet. Arrange pork in a 9-inch square baking dish rubbed with coconut oil; top with olives and lemon slices. Add broth, and cover with foil. Bake 25 to 30 minutes or until pork is done.
For the braised cabbage: Heat oil in a a large, deep skillet over medium heat; add bacon, onion and garlic to hot oil. Cook, stirring often, 3 minutes. Combine broth, vinegar, honey, salt and pepper; add to cabbage mixture. (Cavegirl Tip: It wasn’t on their official recipe, but I hit this with a quick squirt of Sriracha!) Cover, reduce heat to low and cook, stirring occasionally, 35-40 minutes or until liquid evaporates and cabbage is tender. Serve cabbage with pork chops.
Enjoy!