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Spiced Pork Chops with Sweet & Sour Cabbage – Recipe! Paleo Friendly!

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I love me a good pork chop!  In fact, I prefer pork chops over steak.  Yes, I know that is hard to believe, but pork chops are so meaty and tender with a sweetness that I crave.  Pork chops can be a little tricky to prepare if you are not careful.  Trust me, I have overcooked my share of pork and that is why it is essential to watch the timing and remove them from the heat and let them rest before serving.  This recipe for Spiced Pork Chops is one of my favorites because I love the rub which is a combination of cumin and brown sugar.  You can prepare these on the stove top and oven as I did or grill them outside for an additional smokey flavor — just watch your cooking time.

Ingredients

2-4 – 2 inch thick, bone-in pork chops

2 teaspoons dried cumin powder

2 teaspoons onion powder

1 teaspoon black pepper

1/4 cup brown sugar

1 teaspoon salt

1/2 white onion

1/2 red cabbage

2 teaspoons caraway seeds

1/2 cup apple juice

1/4 cup red wine vinegar

1/3 cup parsley leaves

salt

pepper

butter

olive oil

 

To Prepare:

1.  Preheat your oven to 400 degrees.  Pat dry your pork chops with paper towels.

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2.  In a small bowl, combine the cumin, onion powder, brown sugar, salt and pepper.

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3.  Mix the rub together and sprinkle it on both sides of the pork chops.  Press the rub into the chops to penetrate the meat.

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4.  Let the meat rest for 5 minutes while you dice the half onion and slice the cabbage thinly.

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5.  In a large cast iron skillet or oven proof skillet, add 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat.

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6.  When the skillet is lightly smoking, add the pork chops.  Sear on the first side for 4 minutes or until lightly golden in color.

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7.  Flip the chops over and sear the other side for 3 minutes.

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8.  Place the skillet in the oven to let the pork chops finishing cooking for 15 minutes, less time if your pork chops are thinner.

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9.  While the pork chops are in the oven, in another skillet add the caraway seeds and toast for 3 minutes until lightly golden brown.  Place the toasted caraway seeds in a mortar & pestle and mash lightly, just until the seeds are broken and fragrant.

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10.  In the same skillet you toasted the seeds, add 1 tablespoon of butter and the diced onion on medium heat.  Saute the onion for 5 minutes or until translucent.

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11.  Add the sliced cabbage to the skillet with the onions and saute for 6 minutes.  Stir the cabbage mixture occasionally.

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12.  Next, add the caraway seed and a 1/2 teaspoon salt to the cabbage mixture.

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13.  Pour in the apple juice and red wine vinegar and cook the cabbage until the liquid is mostly absorbed, about 5 additional minutes.  Stir in 1/4 teaspoon of freshly cracked pepper and turn the heat to simmer.

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14.  Remove the pork chops from the oven and let them rest for 7 minutes before serving.

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15.  Rough chop the parsley leaves before plating.

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16.  To serve,  spoon the cabbage onto the plates followed by a pork chop and a sprinkling of fresh parsley.  Enjoy!

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