Ingredients
4pork loin chops,thick bone in center cut
1tspsalt
½tsppepper
3tbspolive oil
1yellow onion,thinly sliced
1garlic clove,chopped
½large head green cabbage,cored and very thinly sliced with a mandoline or chef’s knife
1apple,(any kind), peeled, cored, and cut into bite-sized chunks
1tspcaraway seeds,optional
3tbspfresh parsley,chopped
Preparation
Heat the oven to 400 degrees F.
Sprinkle the pork all over with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Heat a 10-inch oven-safe skillet over medium-high heat for 1 minute.
Add 2 tablespoons of the oil and when it is hot, add the pork chops in one layer. Sear for 3 minutes without disturbing. Turn and cook 2 minutes more. Transfer to a plate or bowl.
Add the remaining 1 tablespoon oil to the pan over medium heat. Add the onion, garlic, and cabbage, along with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
Cook for about 3 minutes, stirring until the cabbage is completely coated with oil. Continue cooking, stirring occasionally, for 15 minutes.
Add the apples, caraway seeds (if using), and 2 tablespoons of the parsley. Cook, stirring occasionally for 10 minutes more, or until the cabbage is very tender and wilted.
Set the pork chops on the cabbage and tip any juices from the bowl into the pan with the cabbage. Transfer to the oven.
Cook the pork for 10 to 15 minutes without turning the chops or until a meat thermometer inserted into the thickest part of the meat registers at least 145 degrees F.
Carefully remove the skillet from the oven. Let the meat and cabbage sit for 5 minutes.
Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.
