Glazed Pork with Sauteed Cabbage
| Yield: | 4 servings |
| Categories: |
| 1 | tb | Olive oil |
| 4 | Loin pork chops; 1" thick | |
| Coarse salt | ||
| Freshly-ground black pepper | ||
| 8 | Sprigs fresh thyme | |
| 1 | Orange; halved | |
| 1 | tb | Cognac |
| 3 | Gravenstein apples; peeled, cored, | |
| And cut into 1/4" slices | ||
| 1 | ts | Sugar |
| === SAUTEED CABBAGE === | ||
| 2 | tb | Clarified butter |
| 2 | Garlic cloves; thinly sliced | |
| 1/2 | ts | Caraway seeds |
| 1/4 | lg | Savoy cabbage (to 1/2); cored, sliced thin |
| Coarse salt | ||
| Freshly-ground black pepper |
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