Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      10 oz.        pork chops -- (1 inch thick)
                        salt and freshly ground pepper to taste
   2      tablespoons   extra-virgin olive oil
     1/2  small   head  red cabbage -- (about 1 pound),
                        -- thinly sliced
   1      teaspoon      caraway seeds
   1      teaspoon      dried rhyme
     3/4  cup           apple cider
     1/2  cup           homemade or low-sodium canned chicken
                        stock
   1      large         leek -- white and
                        light-green parts

Preparation:

1. Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place over high heat Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside. 2. Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes. 3. Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover, and cook minutes. Add the reserved pork chops, in a single layer. Cover, and cook until the pork chops are tender or when an instant-read thermometer registers 1450, about 55 minutes. Remove from heat, and serve immediately with Carrot-and-Parsnip Puree.