Cheese Stuffed Smoked Pork Chops On Warm Cabbage Caraway Coleslaw Recipes

Steps:

• Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm., Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally., Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.

Steps:

• In a large bowl, combine the cut cabbage, apples, scallions and watercress.
• In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning.
• Pour the dressing over the greens, and toss well to combine.

Steps:

• Toss together cabbage, carrot, vinegar, sugar, caraway seeds and salt in a bowl and let stand, tossing occasionally, 15 minutes.
• Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chip, cutting through to the bone, beginning at rounded edge.
• Divide cheese amongst pork chops, packing it into pockets and pressing chops flat.
• Dry chops and season on both sides with pepper to taste.
• Heat one TBS oil in a wide 3 to 4 QT heavy pot over moderate heat until hot, but not smoking, then cook slaw, tossing frequently until cabbage is crisp tender, 5 to 7 minutes.
• Heat remaining TBs oil in a 12 inch heavy skillet over moderately hight heat, then saute chops, turning over once until browned, 2 to 4 minutes.
• cover skillet and cok chops just until heated through and cheese is melted, about 3 minutes more.
• Divide slaw among 4 plates and top with chops.

Steps:

• Preheat oven to 350 degrees F.
• Heat oil on medium in a nonstick frying pan and quickly brown pork chops on both sides.
• Put the pork chops in a covered baking dish.
• Place the shredded cabbage around the pork chops, sprinkle with the caraway seeds, and add 2 T of water.
• Bake, covered, for 1 hour.
• Halfway through, check dish and add more water if needed.
• When done, sprinkle with salt and pepper to taste before serving.

Steps:

• Toss together cabbage, carrot, vinegar, sugar, caraway seeds, and salt in a bowl and let stand, tossing occasionally, 15 minutes.
• Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chop, beginning at rounded edge and cutting through to bone. Divide cheese among pockets, packing it in and pressing chops flat. Pat chops dry and season with pepper.
• Heat 1 tablespoon oil in a wide 3- to 4-quart heavy pot over moderate heat until hot but not smoking, then cook slaw, tossing frequently, until cabbage is crisp-tender, 5 to 7 minutes.
• Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until browned, 2 to 4 minutes total. Cover skillet and cook chops until just heated through and cheese is melted, about 3 minutes more.
• Divide slaw among 4 plates and top with chops.