Pom Glazed Pork Chops With Red Cabbage And Mashed Potatoes Recipes

Steps:

• Warm olive oil in heavy dutch oven over medium high heat; add the pork loin chops and brown on all sides. Remove meat and set aside.
• In same skillet saute the onion until golden, about 5 to 10 minutes; adding in a touch of wine and scraping up the brown bits from the meat.
• Stir in cabbage, potatoes and sliced apples. Sprinkle with brown sugar, salt, pepper and red wine vinegar. Place browned chops on top of all and pour 1 cup of white wine over all.
• Cover and bake, stirring once or twice, in a preheated 375 degree oven for 90 minutes or until tender. To keep meat moist, submerge into cabbage mixture as it cooks.

Steps:

• Brown pork chops, onions, and seasonings in oil.
• Take chops out of pan and set aside.
• Add celery soup and milk to the same pan with the onions and simmer until heated through.
• Put one half of the sliced potatoes in a sprayed casserole pan.
• Place one half of the cabbage over potatoes.
• Pour one half of soup mixture over that.
• Repeat.
• Place browned pork chops on top.
• Cover and bake at 350°F for 1 hour or until potatoes are tender.
• Remove cover last 20 minutes.

Steps:

• Prepare fresh pomegranate juice.*
• Peel potatoes and cut into cubes. Cover potatoes with water and bring to a boil; cook covered until soft, about 30 minutes.
• Peel and core apples; cut into 1/4-inch slices.
• Heat 2 teaspoons vegetable oil in a large skillet. Brush Worcestershire sauce on pork chops. Salt and pepper the pork chops and put them into the heated skillet. Brown on both sides and lower the heat.
• Mix 1/2 cup pomegranate juice with balsamic vinegar and cornstarch, and pour into the skillet. Cover the skillet and cook until pork chops are tender, about 20 to 25 minutes.
• In a large saucepan, add 1 tablespoon vegetable oil and apples; cook until they begin to soften. Add grated cabbage, bay leaf, 1/2 cup pomegranate juice, 1/2 cup water, fennel seeds, red wine vinegar and brown sugar. Add salt and pepper to taste. Cook for 30 minutes or until cabbage is soft.
• Remove potatoes from heat and drain. Mash with a potato masher; add 1/2 to 1 cup warmed buttermilk and butter (optional).
• Serve pork chops and cabbage with mashed potatoes.

Steps:

• For cabbage:
• Heat oil in heavy large skillet over medium heat. Add cabbage, onion, garlic and marjoram and cook until cabbage and onion are tender, stirring occasionally, about 50 minutes. Stir in balsamic vinegar. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover skillet and let stand at room temperature. Bring to simmer before continuing with recipe.)
• For pork:
• Heat oil in another heavy large skillet over medium-high heat. Season pork chops with salt and pepper. Rub with marjoram. Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes. Transfer cabbage to platter. Place pork chops atop cabbage. Remove skillet from heat. Add chicken broth and balsamic vinegar to skillet. Stir with wooden spoon, scraping up any browned bits from bottom of skillet. Pour sauce over pork and serve.

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.