Ingredients:
4 pork chops, cut 3/4 inches thick ( or 1-1/4 lbs total)
1/2 cup water
1/2 small heads of cabbage, shredded
2 tablespoons vinegar
1 tablespoon dijon-style mustard
1 1/2 teaspoons sugar
1/8 teaspoon caraway seeds
2 apples, cored and cut into thin wedges
1/3 cup raisins
Directions:
Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
Serve chops over cabbage and apple mixture.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.