Best Caraway Pork Chops And Red Cabbage Recipes

Slow Cooker Pork and Red Cabbage image

Provided by katie in the UP

Time 7h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 1/2 lbs boneless pork loin
3/4 teaspoon salt
1/4 teaspoon pepper
6 cups shredded red cabbage (1 lb)
1 lb small baby red potato
2 granny smith apples, cored and cubed
1 cup apple cider vinegar
1/2 cup white wine
1/2 cup dark brown sugar
1 teaspoon caraway seed
1/4 teaspoon ground allspice

Steps:

Season pork with 1/4 tsp of the salt and pepper.
Add the cabbage to a 6 qt slow cooker.
Top with potatoes; spread apple cubes on top in an even layer.
Add pork.
In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
Pour around meat.
Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
Uncover cooker and transfer pork to a cutting board.
Cover loosely with foil and let rest 5 minutes.
Season cabbage mixture with remaining 1/2 tsp salt.
Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
Serve warm, drizzle with cooking liquid.

Nutrition Facts : Calories 581.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 119.1, Sodium 417.5, Carbohydrate 45.9, Fiber 4.8, Sugar 27.7, Protein 40.1

Caraway Pork Chops image

Provided by Barefoot Beachcomber

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Steps:

Preheat oven to 350 deg F.
Layer onions and apples in the bottom of a shallow baking dish.
Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
Cover and bake 1 hour.

Pork Chops With Red Cabbage image

Provided by JoAnn

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 head red cabbage, thinly sliced
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1 apple, cut into small chunks
1 teaspoon dried marjoram, crumbled
2 tablespoons balsamic vinegar
1 teaspoon olive oil
4 pork loin chops, well trimmed (1/2 inch)
1 teaspoon dried marjoram
1/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium chicken broth
1 tablespoon balsamic vinegar

Steps:

For Cabbage--.
Heat oil in skillet over medium heat.
Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
Stir in balsamic vinegar.
Season to taste with salt and pepper.
For Pork--.
Heat oil in another skillet over medium high heat.
Season pork chops with salt and pepper.
Rub with marjoram.
Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
Transfer cabbage to platter.
Place pork chops atop cabbage.
In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
Stir with wooden spoon, scraping up any browned bits.
Pour sauce over pork and serve.