Ingredients for Martha Stewart's Cabbage And Pork Chop Quick Cook
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How to Make Martha Stewart's Cabbage And Pork Chop Quick Cook
- Season both sides of 4 pork chops (about 1 inch thick) with freshly ground black pepper.
- Press fresh thyme leaves onto one side of each pork chop.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3-4 minutes per side, until golden brown.
- Squeeze the juice of 1/2 orange over the chops.
- Flip the chops, sprinkle with salt, and squeeze the juice of the remaining 1/2 orange over the chops and skillet.
- Cook for 5 minutes.
- Add 2 ounces of cognac (or substitute with chicken broth) to the skillet.
- Cover and cook for another 5-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- Remove the pork chops and place them on a warm serving platter.
- Add 2 medium apples (peeled, cored, and sliced), 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons sugar to the skillet.
- Sauté the apples until heated through and slightly softened, about 3-5 minutes.
- In a separate skillet, melt 2 tablespoons butter over medium heat. Add 4 cloves garlic (minced) and 1/2 teaspoon caraway seeds.
- Stir and cook for 1 minute until fragrant.
- Add 1 medium head of cabbage (shredded, about 8 cups) to the skillet.
- Season with salt and pepper to taste.
- Sauté the cabbage until it's golden brown and slightly tender, about 8-10 minutes, stirring occasionally.
- Serve the pork chops immediately, arranging the sauteed apples and caramelized cabbage alongside.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
91g
Fat
66g
Carbs
10g
