Baked Pork Chops with Caraway Seeds and Cabbage

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“I always adapt this original recipe from nutritionist Melissa Diane Smith's book, "Going Against the Grain". It's a terrific recipe. I use a 9x13 pan, 4 chops, as much cabbage mix as will fit in the pan, and lots & lots of caraway. I haven't needed much water, I've found, but I always check anyway. This is so easy, you have to try it at least once! Maybe you'll love it! I do, which is why I make enough to have leftovers. : )”
READY IN:
1hr 20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

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

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