Baked Pork Chops with Caraway Seeds and Cabbage |
|
 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 2 |
|
I always adapt this original recipe from nutritionist Melissa Diane Smith's book, Going Against the Grain . It's a terrific recipe. I use a 9x13 pan, 4 chops, as much cabbage mix as will fit in the pan, and lots & lots of caraway. I haven't needed much water, I've found, but I always check anyway. This is so easy, you have to try it at least once! Maybe you'll love it! I do, which is why I make enough to have leftovers. : ) Ingredients:
2 center-cut pork chops |
1/2 teaspoon extra virgin olive oil |
4 cups coleslaw mix or 4 cups finely shredded cabbage |
1 -2 teaspoon caraway seed |
2 tablespoons water (or more) |
unrefined sea salt |
pepper (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat oil on medium in a nonstick frying pan and quickly brown pork chops on both sides.
3. Put the pork chops in a covered baking dish.
4. Place the shredded cabbage around the pork chops, sprinkle with the caraway seeds, and add 2 T of water.
5. Bake, covered, for 1 hour.
6. Halfway through, check dish and add more water if needed.
7. When done, sprinkle with salt and pepper to taste before serving.
|
|