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Pork Chops With Cranberries And Red Cabbage |
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Serves: 4 Print this RecipePork and cabbage are a classic combo that can take many forms, from paprikash to choucroute. Here, rouge is the theme: the cabbage is red, the cranberries are red, and the cooking liquid is cranberry juice. Not only are most of the ingredients tawny, but the acid in the cranberry juice helps to protect the red pigment in the cabbage so that it stays bright during cooking. 4 bone-in rib pork chops, about 6 ounces each Salt and ground black pepper to taste 1 tablespoon vegetable oil 1/2 teaspoon fennel seed or caraway seed 1 (10-ounce) bag shredded red cabbage 1 cup cranberry juice 1/2 cup chicken broth 1/3 cup dried cranberries 1 tablespoon chopped basil (optional) Season the pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat, and brown the chops on both sides. Transfer to a plate. Add the fennel seed and cabbage to the pan and toss to coat with oil. Add the cranberry juice, chicken broth, and cranberries. Return the pork chops to the pan, cover, and simmer until the pork chops are tender, about 10 minutes. Transfer the pork chops to a platter. Stir the basil into the cabbage, if desired, and serve with the chops. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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