This is my spin on a one-dish meal ~ potatoes, cabbage and pork chops; all thrown together, with no “cream of ??? soup!”
I relish the taste of caraway seeds; you know: the little brownish seeds that are in rye bread, giving it that unique flavor. The small, sort of tannish-brown, caraway seeds taste similar to anise, only milder; sweet, but a little sharp. It is said to be used in Europe longer than any other herb.
I hope you try this recipe! It makes for a great dinner on these chilly evenings we’re still having!
Pork Chops with Cabbage and Potatoes
4 pork chops
1-2 tablespoons oil
1 small head cabbage, large chop
4 potatoes, peeled and sliced
1 onion, sliced
2 cups low-sodium chicken broth
3 tablespoons flour
1 teaspoon caraway seeds
Preheat oven to 350 degrees.
In a skillet, brown pork chops on both sides in a small amount of oil; set aside.
Place cabbage in the bottom of a baking dish.
Add a layer of potatoes and onions over the cabbage.
In a medium bowl, whisk together the broth and flour.
Add caraway seeds and stir.
Place chops on top of cabbage and potatoes.
Pour broth over top and cover with foil.
Bake for 1 hour, remove foil to let chops brown.
Bake for another 30 minutes or until chops are tender.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes.