Budapest Braised Pork Chops
Pork chops and cabbage, simmered to tenderness in an Eastern European- style tomato gravy.
2 tablespoons vegetable oil
4 pork chops
1 small onion, chopped
1/2 head cabbage, cut into 1/2-inch slices
1 cup tomato juice
1 packet instant beef bouillon
1/2 teaspoon caraway seeds
1/4 teaspoon black pepper
1 tablespoon flour
3 tablespoons cold water
Heat oil in a large skillet. Add pork chops and cook over medium heat until browned on one side (about 4 minutes). Turn chops, add onion and cook until chops are browned on the other side, about 3 minutes. Top with cabbage.
In small bowl stir together tomato juice, beef bouillon, caraway seed and pepper. Pour over chops. Reduce heat to low, cover and cook, stirring occasionally, until pork chops are fork tender and cabbage is crisp tender (about 20 minutes). Remove pork chops and vegetables to serving platter and cover with foil to keep warm.
In small jar with a tight-fitting lid, mix together the flour and water and shake until smooth. Add flour mixture to pan juices and cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil 1 minute. Pour sauce over chops and vegetables. Serve immediately
Yield: 4 servings.
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