Cheese Stuffed Smoked Pork Chops on Warm Cabbage Caraway Coleslaw
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 small cabbage, cored and thinly sliced (6 cups)
- 1 carrot, coarsely grated
- 1⁄4 cup cider vinegar
- 1 teaspoon sugar
- 1⁄2 teaspoon caraway seed, slightly crushed
- 1⁄2 teaspoon salt
- 4 3/4 inch thick smoked bone in pork chops (2 lbs in total)
- 1⁄4 lb gouda cheese or 1/4 lb gruyere cheese, coarsely grated (1 cup)
- 2 tablespoons vegetable oil
directions
- 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.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0