October 20th: apple-cabbage pork

In September, I did my last work trip of the year, to Vancouver. I picked up a few magazines to entertain me on the two 5-hour plane rides, including October 2011's Canadian Family, which I don't think I've read before. It's not a bad magazine, and I folded down a couple of recipes I wanted to try, including this one. The opportunity seemed ripe when my last box of farm veggies included three small heads of savoy cabbage. I used up all three in this recipe.


Sautéed Pork with Warm Cabbage-and-Apple Slaw 


6 centre cut boneless pork medallions (1 1/4 lbs)*
2 tsp caraway seeds, divided
2 tbsp olive oil, divided
1 tbsp butter
3 firm apples, cored and sliced**
1 medium onion, thinly sliced
1 bag chopped cabbage mix, or 1 lb sliced cabbage
1/4 cup apple cider vinegar***
3/4 cup chicken stock


Sprinkle salt, pepper and 1 tsp caraway seeds over both sides of pork. Heat 1 tbsp oil in a large frying pan, over medium-high heat, swirling pan to distribute oil. Sear pork without moving until browned, about 2 minutes each side (oil should sizzle but not smoke). Remove to a plate.

Melt butter in the same pan, swirling to distribute. Add apple and sauté until it starts to brown, about 2 minutes; turn apple slices. Do not overcook apple; slices should still be firm. Transfer to plate with pork.

Add remaining oil and sauté onion until soft. Add cabbage, apple cider vinegar, stock and remaining caraway and stir together. Season lightly with salt and pepper; scrape pan bottom to loosen browned bits, cover and let cook for 5 minutes until cabbage has wilted. Stir and then add pork and apples on top of cabbage [see photo]. Cover, reduce heat to medium-low and continue to simmer until pork is warm, most liquid has reduced and cabbage is tender, about 5 minutes. Adjust seasonings, adding salt and pepper to taste.

Makes 6 servings.

*I used 2 butterflied boneless pork chops, about the same weight.
**The original recipe called for one apple. When would you ever divide one apple between six people? I used two and next time will use three. Can't get enough apple with my pork. Also, the recipe called for peeling the apple. I disagree.
***DO NOT OMIT the apple cider vinegar. The flavour is fantastic.

I thought the amount of caraway seed called for might be too much, but I put in the full amount. I was surprised first of all to find a bottle of caraway seeds in the cupboard. Then Greg and I were both surprised that we loved this recipe, and loved the taste of caraway. According to the bottle, caraway pairs well with cabbage, and so it does. This is the meal that made me feel I have my post-first trimester cooking mojo back. Enjoyment in the cooking process, check. Enjoyment of strong flavours, check. Wanting to cook/write about cooking/eat all the time again, check check check. Bring on the next three months!