Thursday, January 17, 2013

Pork Chops Bakes with Cabbage and Cream

(from  Lose Weight the Smart Low Carb Way)

1 small head (1-1/2 lbs) green cabbage, cored and finely shredded
4 boneless pork chops (6 oz each), each 3/4” thick (or whatever pork chops you have)
1/2 t salt
1/4 t pepper
2 t olive oil
1/2 c half-and-half
1 t caraway seeds
1/2 t sweet Hungarian paprika
1 t dried marjoram or thyme
1/2 c shredded Swiss cheese

Preheat the oven to 350. Bring a large pot of salted water to a boil over high heat.  Add the cabbage and cook until soft, 4 to 5 minutes.  Drain in a colander and dry it well with paper towels. Season the meat with 1/4 t salt and the pepper.  Heat the oil in an oven-safe, large, heavy skillet over high heat.  Add the meat and cook until just browned, 1 to 2 minutes.  Remove to a plate. Discard any fat in the skillet and heat over low heat.  Stir in the cabbage, cream, caraway seeds, paprika, marjoram or thyme, and the remaining 1/4 t salt.  Cook and stir until heated through, about 1 minute.  Remove from the heat and arrange the pork over the cabbage, adding any juices accumulated on the plate.  Sprinkle with the cheese.  Bake until the pork is done, about 25 minutes for medium-well.

No comments:

Post a Comment