Pan Seared Pork Chops with Sautéed Red Cabbage

  • 6 cups water
  • 1/4 cup coarse kosher salt
  • 1/4 cup (packed) golden brown sugar
  • 8 whole allspice
  • 2 Mediterranean bay leaves
  • 4 1- to 1 1/4-inch-thick pork rib chops
Red cabbage
  • 3 tablespoons olive oil
  • 3/4 cup thinly sliced red onion
  • 1 bay leaf
  • 1 large fresh sage sprig
  • 1/4 teaspoon dried crushed red pepper
  • 6 cups thinly sliced red cabbage (about 1/2 of large head)
  • 1 tablespoon olive oil
  • 2 cups low-salt chicken broth
  • 1 large fresh thyme sprig
  • 2 fresh sage leaves plus 1 teaspoon chopped fresh sage
  • 1 large fresh rosemary sprig
  • 1 fresh parsley sprig
  • 3 tablespoons butter, divided
  • 2 tablespoons red wine vinegar
Bring 6 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, whole allspice, and bay leaves to boil in large saucepan, stirring to dissolve salt and brown sugar. Cool brine completely in refrigerator; add pork chops and refrigerate overnight.
Red Cabbage
Heat olive oil in heavy large saucepan over medium-high heat. Add sliced red onion and sauté 2 minutes. Stir in bay leaf, sage sprig, and dried crushed red pepper. Add sliced red cabbage and cook until wilted and crisp tender, stirring often, about 10 minutes. Can be made up to 2 hours ahead.
Preheat oven to 300°F. Remove pork chops from brine; pat dry. Season with ground black pepper, but no salt. Heat olive oil in heavy large ovenproof skillet over high heat. Sear pork chops in skillet until browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer inserted horizontally into pork chops registers 145°F, about 7 minutes. Transfer pork to plate (do not clean skillet). Add chicken broth, thyme sprig, sage leaves, rosemary sprig, and parsley sprig to skillet and boil until liquid is reduced to 1/2 cup, about 9 minutes. Discard herbs. Whisk in 1 teaspoon chopped sage and 1 tablespoon butter off heat. Keep warm.
Rewarm cabbage. Stir in remaining 2 tablespoons butter and 2 tablespoons red wine vinegar. Season to taste with salt and pepper.
Divide cabbage among plates. Place 1 pork chop on top of cabbage. Pour sauce on pork. A complementary addition is simple boiled new potatoes cut into quarters and seasoned with salt and pepper. 4 servings

Adapted from Bon Appétit, Sept. 2007

1 comment:

  1. For german red cabbage we use 1 red cabage, 2-4 cloves, 5-8 juniper berries, 1-2 bay leafs, 1 lightly sour apple, 1 small onion and some lard. some salt, sugar and pepper.


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