Recipe: Pork Chops with Red Cabbage (3)

Hi Mary,

Here are three recipes for you to experiment with. We'd love the see tried and true recipes for this anyone has to share.

Pork and Red Cabbage
Newsgroup posting by Baron Blackfang

Pork and red cabbage, in a sweet and sour sauce, is a classic German dish. I use a Hungarian version which is kicked up with apples, garlic, fennel and caraway seeds, and hot Hungarian paprika. Red cabbage is much milder than green cabbage. Dish is inexpensive, but a bit time consuming so allow 3 hr to make. A great Sunday dinner dish.

3-lbs lean pork chops
1 large red cabbage, coarsely chopped
3 Macintosh apples, peeled and diced
1 tbsp honey
2 tbsp cider vinegar
2 tbsp lemon juice
2 tsp fennel or anise seed
2 tsp caraway seed
1 bay leaf
1 tbsp Hungarian paprika or 1 tsp cayenne pepper (optional)
3 cloves garlic, finely chopped
1 red onion, coarsely chopped
1 cup water
1 cup red wine
salt and pepper
olive oil

Season pork chops with salt and pepper. Pour some olive oil in hot 2-qt pot and brown pork chops. Put pork on plate when browned. Discard oil. Deglaze pot with some wine. Remove pot, add water, honey, vinegar, lemon juice, wine, 1 tsp each of caraway and fennel seeds, half of the garlic, and bay leaf. Stir, return to heat and bring to boil. Simmer 30 min. Remove pork to plate, strain stock, and bring to boil. Reduce volume by half and reserve.

Add olive oil to moderate skillet. Season with salt and pepper as you continue with following vegetables. Saute onion and garlic until brown. Add apples, saute until tender. Add cabbage and saute until wilted. Add 1 tsp each of fennel and caraway seed and paprika. Adjust seasoning. Continue cooking until cabbage is tender. Fold in reduced stock, heat until hot. Add more water if cabbage mixture is too thick but avoid runny sauce.

To serve, place pork on plate and cabbage mixture next to it. Serve with buttered noodles or spaetzle and pumpernickel or rye bread. Great with dark beer or Rhine wine. Enjoy!

Sweet and Sour Red Cabbage
From: The Washington Post, 3-2-94
Makes: 4 to 6 servings

2 Tbsp. unsalted butter
3 medium onions, peeled and thinly sliced
1 medium head of red cabbage, outer leaves and core removed, thinly shredded
3 Rome apples, peeled, cored, and chopped
2 bay leaves
1 sprig thyme
salt and freshly ground black pepper to taste
3 to 4 Tbsp. white vinegar

In a heavy casserole, melt the butter over medium-high heat. Add the onions and cook just until wilted, 3 to 4 minutes. Add the cabbage and saute until it tarts to soften, about 5 minutes. Stir in the apples, bay leaves, thyme, alt, and pepper. Cover and continue cooking over medium-low heat until the cabbage is very soft and the apples have disintegrated, about 25 to 30 minutes, stirring occasionally. Stir in the vinegar, cook a few minutes longer, then taste to adjust the seasonings. Serve with sauteed pork chops, sausages or roast chicken.

Bavarian-Style Pork Chops
Makes: 6 servings

1/2 cup unsweetened apple juice
1/2 cup water
1/4 cup cider vinegar
2 tbsp. sugar
2 tbsp. cornstarch
1/8 tsp. pepper
6 (1/2 inch thick) center-cut pork chops (about 2 lbs.)
Vegetable cooking spray
2 med. cooking apples, peeled, cored, and thinly sliced
1/3 cup chopped onion
1 med. size red cabbage, shredded

Combine first 6 ingredients; mix well, and set aside.

Trim excess fat from pork chops. Brown pork chops in a large skillet coated with cooking spray; remove from skillet; and set aside.

Cook apples and onion in skillet, stirring constantly, 2 minutes. Add cabbage; reduce heat to low, and pour reserved apple juice mixture over cabbage.

Arrange pork chops over cabbage. Cover and simmer 20 minutes or until cabbage is tender.

Happy Cooking,

Betsy
recipelink.com