This combination of pork and vegetables makes for a great dinner, as well as being extremely high in Vitamin K and B1. Sage gives the taste and aroma a great finishing touch.
Step 1
In the morning or night before, marinate pork chops in a brine of salt, water, a touch of honey and sage. Refrigerate.
Step 2
Drain pork chops and discard brine. Pan fry in bacon fat or ghee until done, then remove from pan. Sauté shredded green cabbage in the same pan, season with salt and ground caraway seeds.
Serves: 2
Prep: 10 minutes
Cooking: 20 minutes
- 2 pork chops
- ½ tsp sea salt
- 2 cups water
- 1 tsp honey
- 1 tsp sage
- 1 tbs bacon fat or ghee
- 3 cups shredded cabbage
- 1 tsb ground caraway seeds
