I found this recipe in the November 2009 issue of Real Simple magazine, and talked The Chef into making it. He has bad memories of boiled cabbage, from sometime in his childhood, but agreed to try it anyway.
The recipe was fairly simple, and The Chef added a couple of touches of his own. He cut the ingredients in half, so we didn’t have leftovers.
We both really enjoyed it, and will have it again. It’s a flavour combination that we hadn’t tried before, and it had a bit of a kick, but no cabbage taste. And according to The Chef, that’s a good thing!
Spicy Pork Chops With Red Cabbage
- 3 tbsp olive oil
- 4 bone-in pork rib chops (approx 1” thick, 8 oz each)
- 1 tsp ground cumin
- salt and black pepper
- 1 onion, thinly sliced
- 1/3 small head red cabbage, thinly sliced (about 4 cups)
- 1/2 cup golden raisins
- 1/4 cup red wine vinegar
- 1 tbsp sherry vinegar
- 1/4 cup chopped fresh dill
- Heat 1 tbsp olive oil in large skillet over medium heat.
- Season pork with cumin, 1/2 tsp salt, and 1/4 tsp pepper.
- Cook until browned and cooked through, 6 to 8 minutes per side.
- Meanwhile, heat remaining 2 tbsp oil in second large skillet over medium-high heat.
- Cook the onion, stirring occasionally, until softened, 3 to 4 minutes.
- Add cabbage, raisins, vinegar, 1/4 cup water, 3/4 tsp salt, and 1/4 tsp pepper.
- Cook, covered, tossing occasionally, until just tender, 6 to 8 minutes.
- Stir in the dill, and serve with the pork.