Recipe by gailanng
Eons ago Martha whipped this up on one of her TV programs. The first time I made it, I knew I was in love. Make a marvelous presentation by placing the chops, apples and cabbage together on your largest and most beautiful serving platter.
Top Review by anndeseray
Finally somthing SWEET and SPICY. YUM the Apples were so Delicious. We could not get over it. Instead of using Cognac we used Brandy. And instead of using caraway seeds we used tarragon as a substitute from the garden. Same taste. So flavorful!
- 4 pork loin chops, 3/4 inch thick
- 4 sprig fresh thyme
- 1 orange
- 56.69 g cognac
- 3 firm apples, peeled, thick sliced wedges
- 9.85 ml sugar
- 1 head cabbage, shredded
- 2 garlic cloves, sliced
- 29.58 ml butter
- 2.46 ml caraway seed
Directions See How It's Made
- Sprinkle pork chops with pepper.
- Press thyme leaves on one side; brown in 1 tablespoon oil.
- When almost browned on one side, squeeze 1/2 orange over chops.
- Turn chops once and sprinkle with salt.
- Squeeze other 1/2 orange over all.
- Cook 5 minutes.
- Add 2 oz. cognac; cover and cook 5 to 10 minutes.
- Place chops on warm platter.
- Add the peeled and sliced apples, salt, pepper and 2 tsp sugar.
- Saute just until heated through.
- In another pan, melt 2 tbs butter then add sliced garlic cloves and 1/2 tsp caraway seeds; stir.
- Add shredded cabbage.
- Top with salt and pepper and saute until golden.
- Serve apples and cabbage along side of cooked chops.