SAGE-SCENTED PORK CHOPS

Sage-Scented Pork Chops image

Provided by @MakeItYours

Number Of Ingredients 14

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10 boneless pork loin chops, cut 3/4 inch thick (about 3-1/2 pounds)
2 teaspoons dried sage, crushed
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons cooking oil
1 medium onion, thinly sliced
1/2 cup reduced-sodium chicken broth
1/3 cup dry white wine or apple juice
3 tablespoons quick-cooking tapioca, crushed
1/2 of a medium head green cabbage, cut into 1/2-inch strips
1 tablespoon Dijon-style mustard
1 teaspoon caraway seeds
Ground black pepper
Fresh sage sprigs (optional)

Steps:

Trim fat from chops. In a small bowl, stir together sage, 1 teaspoon pepper, and the salt. Rub sage mixture onto one side of each chop. In an extra-large skillet, brown both sides of chops, half at a time, in hot oil over medium heat.
In a 6- or 7-quart slow cooker, place onion, broth, wine, and tapioca. Add the browned chops to cooker. Top with cabbage.
Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
Reserve and store* four chops. Use for Cheesy Meat and Potatoes Casserole. Transfer remaining six chops to a platter; cover and keep warm. Using a slotted spoon, transfer cabbage and onion to a serving bowl. Stir mustard and caraway seeds into remaining juices in cooker. Season sauce to taste with pepper. Spoon sauce over pork and cabbage. If desired, garnish with fresh sage.