Pork Chops with Fresh Green and Red Cabbage

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Pork Chops with Fresh Green and Red Cabbage

Ingredients

Ingredient Checklist

Directions

  • Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.

  • In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

  • Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.

  • Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.

  • Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.

  • Note: Nutritional analysis is per serving

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