Baked Pork Chops With Caraway Seeds And Cabbage Recipes

CARAWAY PORK CHOPS

Steps:

• Preheat oven to 350 deg F.
• Layer onions and apples in the bottom of a shallow baking dish.
• Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
• Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
• Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
• Cover and bake 1 hour.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE

Steps:

• Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
• Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
• Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
• Serve the pork chops with the cabbage and pan juices.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.

MARTHA STEWART'S CABBAGE AND PORK CHOP QUICK COOK

Steps:

• Sprinkle pork chops with pepper.
• Press thyme leaves on one side; brown in 1 tablespoon oil.
• When almost browned on one side, squeeze 1/2 orange over chops.
• Turn chops once and sprinkle with salt.
• Squeeze other 1/2 orange over all.
• Cook 5 minutes.
• Add 2 oz. cognac; cover and cook 5 to 10 minutes.
• Place chops on warm platter.
• Add the peeled and sliced apples, salt, pepper and 2 tsp sugar.
• Saute just until heated through.
• In another pan, melt 2 tbs butter then add sliced garlic cloves and 1/2 tsp caraway seeds; stir.
• Add shredded cabbage.
• Top with salt and pepper and saute until golden.
• Serve apples and cabbage along side of cooked chops.

BAKED PORK CHOPS WITH SAUERKRAUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side. Place browned pork chops into the prepared casserole dish.
• Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover dish with aluminum foil.
• Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS WITH CABBAGE AND APPLES

Steps:

• Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
• In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
• In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
• Serve chops over cabbage and apple mixture.

CARAWAY PORK CHOPS

Steps:

• 1. Preheat oven to 350.
• 2. Layer onions and apples in the bottom of a shallow baking dish.
• 3. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds.
• 4. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them.
• 5. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds.
• 6. Cover and bake 1 hour.