Pork Chops with Fresh Green and Red Cabbage

Here's a hearty, tangy dish for a chilly autumn night. Pork, cabbage, and caraway—a classic German combination—pair well with crisp, dry Riesling. Prep and Cook Time: 45 minutes. Notes: If you don't have a mortar and pestle, you can crush your spices by whirling them in a spice grinder or a clean coffee grinder.

Yield: Makes 4 servings

Ingredients

• 1/2  teaspoon  fennel seeds
• 1 1/2  teaspoons  caraway seeds
• 1  teaspoon  coarse kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 4  bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total)
• 1/4  pound  thick-cut bacon, cut crosswise into 1/4-in. slices
• 2  cups  shredded green cabbage
• 2  cups  shredded red cabbage
• 1  tablespoon  sherry vinegar or cider vinegar

Preparation

1. Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.

2. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

3. Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.

4. Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.

5. Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

516 (66% from fat)

Protein:

37g

Fat:

38g (sat 13)

Carbohydrate:

4.7g

Fiber:

2g

Sodium:

674mg

Cholesterol:

132mg