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Categories:
butter olive oil pork chops salt black pepper green cabbage carrots white wine caraway seeds thyme kielbasa apple cider vinegar
Viewed: 54 - Published at: 9 years agoIngredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 4 (5 ounce) boneless pork chops, 3/4 inch thick
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 large green cabbage, cored and sliced thin,about 8 cups sliced
- 2 large carrots, peeled and shredded
- 1/3 cup white wine
- 1 1/2 teaspoons caraway seeds
- 3/4 teaspoon dried thyme
- 1/2 lb kielbasa, cut into 1/4 inch slices
- 2 tablespoons apple cider vinegar
Method
- Heat the butter and oil in a nonstick skillet over medium-high heat; season pork chops with 1/4 teaspoon salt and 1/4 teaspoon black pepper, saute for 3 minutes per side until nicely browned, remove to plate and keep warm.
- Add sliced cabbage, shredded carrot, wine, caraway seeds, thyme, and remaining salt and pepper to the skillet; stir to combine,Cover and cook for 8 minutes over medium-high heat, stirring occasionally.
- Add sliced kielbasa and vinegar to the skillet; tuck the pork chops back into the mixture; cover skillet and cook on mediun-low heat for 5 minutes stirring occasionally or until pork chops reach a internal temperture of 155 degrees; turn off heat; allow to rest for 5 minutes before serving, enjoy.
