Pork chops with cranberries and red cabbage

Serve pork chops with cranberries and red cabbage with rice and toasted French bread slices.

Ingredients:

4 bone-in rib pork chops, about 6 ounces each

Salt and ground black pepper to taste

1 tablespoon vegetable oil

1/2 teaspoon fennel seed or caraway seed

1 bag (abut 10 ounces) shredded red cabbage

1 cup cranberry juice

1/2 cup chicken broth

1/3 cup dried cranberries

1 tablespoon chopped basil

Instructions:

Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat, and brown the chops on both sides. Transfer to a plate. Add the fennel seed and cabbage to the pan and toss to coat with oil.

Add the cranberry juice, chicken broth, and cranberries. Return the pork chops to the pan, cover, and simmer until the pork chops are tender, about 10 minutes. Transfer the pork chops to a platter.

Stir the basil into the cabbage, if desired, and serve with the chops. Makes 4 servings.