I bought large, free range bone-in pork chops from Whole Foods and one chop was enough for both my husband and I, so I cut the meat off the bone and served it that way. Meat cooked on the bone stays nice and moist and it is very easy to prepare this dish. You can make this dish even simpler without the marinade and it’s still delicious.
Braised red cabbage dish is familiar to many, but the addition of cinnamon gives it a cool and healthy twist. This is a comfort dish—something not easy to find in the low carb universe. Cut out apple to make it even lower in carbs.
Bone in Pork Chops
1 ½-2 pounds pork chops
Extra virgin olive oil
1 tablespoon tamarind paste (you can substitute lemon and dried apricot)
2 tablespoon cider vinegar
Salt and pepper
3 cloves garlic, minced
Combine marinade ingredients, add pork chops, place in a covered container and let sit 2 hours to overnight in refrigerator. Put rack on lowest position in oven and preheat oven to 500 and put a cast iron or oven proof pan in the oven to heat up. Remove marinade, reserve and dry chops. Coat chops with oil. Place meat on hot pan and 5 minutes, flip and cook another 5 minutes. Remove chops from pan and let sit a couple minutes. Put reserved marinade in pan, stirring with any juices, medium heat on the stove. Allow liquid to evaporate by half and spoon over meat.
Braised Red Cabbage
1 medium sized red cabbage, quartered with core removed and cut into narrow strips
2 onions, sliced thin
1 apples, cut into small pieces
¼ cup cider vinegar, more or less to taste
1 teaspoon cinnamon
Salt and pepper
2 tablespoons extra virgin olive oil
Heat a large pot like a dutch oven on medium and add oil; when hot, add onion and allow to soften, 5 minutes. Add cabbage and apples and stir occasionally, until they soften. Add remaining ingredients, lower to low and cover. Cook another 45 minutes until nice and soft.