Ingredients

Instructions

  1. Sprinkle pork chops with pepper.
  2. Press thyme leaves on one side; brown in 1 tablespoon oil.
  3. When almost browned on one side, squeeze 1/2 orange over chops.
  4. Turn chops once and sprinkle with salt.
  5. Squeeze other 1/2 orange over all.
  6. Cook 5 minutes.
  7. Add 2 oz. cognac; cover and cook 5 to 10 minutes.
  8. Place chops on warm platter.
  9. Add the peeled and sliced apples, salt, pepper and 2 tsp sugar.
  10. Saute just until heated through.
  11. In another pan, melt 2 tbs butter then add sliced garlic cloves and 1/2 tsp caraway seeds; stir.
  12. Add shredded cabbage.
  13. Top with salt and pepper and saute until golden.
  14. Serve apples and cabbage along side of cooked chops.