Braised Pork Chops with Cabbage
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INGREDIENTS 4 to 6 thin pork chops (about 1-1/4 pounds) 1 tablespoon butter 1 small red cabbage (about 1 pound) shredded 1 apple, red or green, halved, cored and sliced 2 tablespoons light brown sugar 1 teaspoon salt 1/2 teaspoon caraway seeds 1/8 teaspoon pepper 3 tablespoons cider vinegar Frozen fried potato rounds, cooked according to directions Watercress, optional Brown the pork chops on both sides in a large heavy skillet over medium-high heat. Remove the chops from the skillet. Add the butter, cabbage, apple, sugar, salt, caraway seeds, pepper and vinegar to the skillet. Cook over low heat, stirring, until well mixed. Return the chops to the skillet. Cover; cook over low heat for 15 to 20 minutes or until the pork and cabbage are tender. Arrange on a platter with the potato rounds. Garnish with watercress, if desired. Makes 4 servings