Braised pork chops with cabbage and red potatoes: Recipe of the week

Let’s face it ladies – many of us simply do not have the time or energy to whip up an elaborate meal every night. Each week, Working Moms will highlight a Recipe of the Week - simple, easy and affordable recipes with the working mom in mind.

This week’s Recipe of the Week is from Michael Vyskocil. Even as a child, Michael always had a keen interest in cooking. Inspired by acclaimed greats Julie Child and the Frugal Gourmet, Michael enjoyed cooking all sorts of meals for his family as a teenager. Today, Michael is the Recipes Feature Writer for Suite101 which allows him to combine his passion for cooking with his love of writing.

The Recipe of the Week is elegantly simple and delicious to eat.

Braised Pork Chops with Cabbage and Red Potatoes

Ingredients:

• 2 tablespoons olive oil
• 4 well-trimmed boneless pork chops (8 ounces each)
• Coarse salt and freshly ground black pepper
• 1 large onion, finely chopped
• 1 medium head (about 1 pound) cabbage, finely shredded into coleslaw-size pieces
• 4 carrots, sliced into julienne strips
• 1 clove garlic, minced
• 3/4 cup cider vinegar
• 1 teaspoon caraway seeds (optional)
• 3/4 pound small red potatoes, sliced 1/4-inch thick

Directions:

1. In a Dutch oven (a 5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high heat.
2. Generously sprinkle pork chops with salt and pepper. Cook until golden brown, about 5-7 minutes per side.
3. Remove the pork chops from the pan.
4. Reduce the heat to medium-low. Add the remaining tablespoon oil, onion, cabbage, carrots, and garlic; season with salt and pepper to taste. Cook, stirring frequently, until the cabbage has wilted, about 10 minutes.
5. Raise the heat to medium-high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil.
6. Add the potatoes, and reduce the heat to a simmer. Cover, and cook until the cabbage and potatoes are almost tender, about 20 minutes.
7. Return the pork chops to the pan.  Cover and continue cooking until the pork is just cooked through and the potatoes are tender, about 10 to 15 minutes more.

This dish serves 4 to 6 people.

Please visit Michael at Suite101 for more delicious recipes.  If you have any fantastic recipes, I’d be happy to highlight them.  Bon appetite!

For even more simple and affordable recipe ideas, visit the Working Moms Recipe of the Week.