Close
Ingredients
| whole pork loins: 10 |
| fresh sage (chopped): 2 tsp |
| black pepper: 1 tsp |
| salt: 1/2 tsp |
| olive oil: 2 Tbl |
| onions: 1 |
| chicken broth: 1/2 cup |
| white wine: 1/3 cup |
| dry tapioca mix: 3 Tbl |
| green cabbage: 1/2 head |
| Dijon mustard: 1 Tbl |
| caraway seed: 1 tsp |
Sage-Scented Pork Chops
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
150 min -
Servings
6 serving(s)
Tags
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 Gruyère 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.