Sage-Scented Pork Chops

By oakleyj

Dijon-style mustard and caraway seeds boost the flavor of this aromatic pork main dish

Ingredients

• 10 boneless pork loin chops, cut 3/4 inch thick (about 3 1/2 pounds)
• 2 teaspoons dried sage, crushed
• 1 teaspoon ground black pepper
• 1/2 1/2
• teaspoon salt
• 2 tablespoons cooking oil
• 1 medium onion, thinly sliced
• 1/2 1/2
• cup chicken broth
• 1/3 1/3
• cup dry white wine or apple juice
• 3 tablespoons quick-cooking tapioca, crushed
• 1/2 1/2
• medium head green cabbage, cut into 1/2-inch strips
• 1 tablespoon Dijon-style mustard
• 1 teaspoon caraway seeds
• Salt and ground black pepper

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

1. Trim fat from chops. In a small bowl, stir together sage, 1 teaspoon pepper, and 1/2 teaspoon salt. Rub sage mixture onto one side of each chop. In an extra-large skillet, brown both sides of chops, half at a time, in hot oil over medium heat.
2. In a 6- or 7-quart slow cooker, place onion, broth, wine, and tapioca. Add the browned chops to cooker. Top with cabbage.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. Reserve and store* four chops. Use for Pork and Potato Gratin with Gruyere Cheese (see recipe below). Transfer remaining six chops to a platter; cover and keep warm. Using a slotted spoon, transfer cabbage and onion to a serving bowl. Stir mustard and caraway seeds into remaining juices in cooker. Season sauce to taste with salt and pepper. Spoon sauce over pork and cabbage. Makes 6 servings.
From the Test Kitchen
Storage *Place chops in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
Variation Pork and Potato Gratin with Gruyere Cheese:For sauce, in a medium saucepan, cook 1/2 cup chopped onion in 3 tablespoons hot butter over medium heat until tender. Stir in 3 tablespoons all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon ground nutmeg. Cook and stir for 1 minute. Add 1 3/4 cups milk all at once. Cook and stir until thickened and bubbly. Add 1 1/4 cups shredded Gruyere cheese; cook and stir until melted. Spread half of the potatoes in a greased 2 1/2- to 3-quart rectangular baking dish or au gratin dish. Top with reserved pork chops, chopped. Cover with half of the sauce. Repeat potato and sauce layers. Bake, covered, in a 375 degrees F oven about 45 minutes until potatoes are tender. Let stand for 10 minutes before serving. Makes 6 servings.