Sunday Dinner

One dinner dish that I've become fond of recently is pork chops with cabbage. Our recipe this week is a simple Sunday dinner that can be prepared in one pot--a benefit for those cooks who hate cleaning up multiple pots and pans after the meal is over. Braised Pork Chops with Cabbage and Red Potatoes is cooked entirely in a Dutch oven. For those of you who insist upon a "meat and potatoes dinner" this dish is for you. Boneless pork chops are braised, then combined with cooked cabbage and red potatoes for a dish that your whole family will have you prepare again and again.

Braised Pork Chops with Cabbage and Red Potatoes

RECIPE

2 tablespoons olive oil

4 well-trimmed boneless pork chops (8 ounces each)

Coarse salt and freshly ground black pepper

1 large onion, finely chopped

1 medium head (about 1 pound) cabbage, finely shredded into coleslaw-size pieces

4 carrots, sliced into julienne strips

1 clove garlic, minced

3/4 cup cider vinegar

1 teaspoon caraway seeds (optional)

3/4 pound small red potatoes, sliced 1/4-inch thick

1. In a Dutch oven (a 5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high heat. Generously sprinkle pork chops with salt and pepper. Cook until golden brown, about 5-7 minutes per side. Remove the pork chops from the pan.

2. Reduce the heat to medium-low. Add the remaining tablespoon oil, onion, cabbage, carrots, and garlic; season with salt and pepper to taste. Cook, stirring frequently, until the cabbage has wilted, about 10 minutes.

3. Raise the heat to medium-high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add the potatoes, and reduce the heat to a simmer. Cover, and cook until the cabbage and potatoes are almost tender, about 20 minutes.

4. Return the pork chops to the pan; cover, and continue cooking until the pork is just cooked through and the potatoes are tender, about 10 to 15 minutes more.

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