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Pork Chops & Cabbage

4 Ten oz. Pork Chops (1-inch thick)
Watkins Freshly Ground Sea Salt
Watkins Black Pepper
2 Tbsp. Watkins Original Grapeseed Oil
1/2 Small Head Red Cabbage (about 1 pound), thinly sliced
1 teas. Watkins Caraway Seeds
1 teas. Watkins Thyme
3/4 Cup Apple Cider
1/2 Cup Watkins Chicken Soup Base (prepared)
1 Large Leek, white and light-green parts

Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place skillet over high heat. Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside. Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock to skillet, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes.

Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir leeks into cabbage, replace cover, and cook 5 minutes. Add the reserved pork chops in a single layer. Cover, and cook until pork chops are tender or when an instant-read thermometer registers 145°, about 8 minutes.  Remove from heat, and serve immediately.

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