Prep 25 mins
Cook 35 mins
Cooking the pork chops on the bone keeps the meat moist and juicy, while the additiion of Gouda gives this dish the classic flavour of ham and cheese. From Gourmet Nov. 2004
- 1 small cabbage, cored and thinly sliced (6 cups)
- 1 carrot, coarsely grated
- 59.14 ml cider vinegar
- 4.92 ml sugar
- 2.46 ml caraway seed, slightly crushed
- 2.46 ml salt
- 4 3/4 inch thick smoked bone in pork chops (2 lbs in total)
- 113.39 g gouda cheese or 113.39 g gruyere cheese, coarsely grated (1 cup)
- 29.58 ml vegetable oil
- 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.