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Ingredientes
- 4 x 10-Ounce pork chops, (1 inch thick) Salt and freshly grnd pepper to taste
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1/2 sm Head red cabbage (about 1 lb.), thinly sliced
- 1 tsp Caraway seeds
- 1 tsp Dry rhyme
- 3/4 c. Apple cider
- 1/2 c. Homemade or possibly low-sodium canned chicken stock
- 1 lrg Leek, white and Light-green parts
Direcciones
- 1. Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place over high heat Add in pork chops; cook till brown, about 3 min on each side. Transfer to a plate; set aside.
- 2. Add in cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 min.
- 3. Meanwhile, julienne the leek, and let stand in cool water 5 min to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover, and cook min. Add in the reserved pork chops, in a single layer. Cover, and cook till the pork chops are tender or possibly when an instant-read thermometer registers 1450, about 55 min. Remove from heat, and serve immediately with Carrot-and-Parsnip Puree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 4 servings | |
| Calories 987 | |
| Calories from Fat 743 | 75% |
| Total Fat 82.66g | 103% |
| Saturated Fat 29.36g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 3816mg | 159% |
| Potassium 1249mg | 36% |
| Total Carbs 19.8g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.02g | 3% |
| Protein 38.92g | 62% |
