Slow Cooked Pork Chops with Fuji Apples and Red Cabbage


    • small head red cabbage, core removed and shredded (about 8 cups)
    • 4 Fuji apples, peeled, cored and diced
    •  1/2  cup red wine vinegar
    • 2 1/2  tablespoons brown sugar
    •  2  teaspoons fennel or caraway seeds
    • 1/2  teaspoon salt
    • 1/2  teaspoon pepper
    • 4 bone-in pork loin chops
    • 2  tablespoons cornstarch
Place cabbage and apples in slow cooker. Stir in vinegar, sugar, fennel or caraway seeds, and 1/4 teaspoon salt and pepper.
Place pork chops in slow cooker over cabbage and sprinkle with 1/4 teaspoon pepper. Cover and cook on LOW for 7 hours or until cabbage is softened.
Remove pork from slow cooker and keep warm. Using a ladle, remove 2 tablespoons liquid from slow cooker and place in a small bowl. Whisk cornstarch into liquid in bowl. Clear cabbage aside in slow cooker and whisk cornstarch mixture back into slow cooker. Using tongs, toss thickened liquid with cabbage and stir in remaining 1/4 teaspoon salt. Serve with pork immediately.

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