Open in Cookpad AppCooking Instructions
- 1
Combined 2/3 cup apple juice, vinegar, caraway seeds, and thyme and small bowl; mix well.
- 2
Sprinkle pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 to 3 minutes per side or until lightly browned. Remove to plate.
- 3
Add cabbage, fennel, onion, and apple juice fixture to skillet. Reduce heat to medium-low heat; cover and cook for 15 minutes, stirring occasionally.
- 4
Return pork chops and any accumulated juices to skillet. Add apple; cover and cook five minutes or until pork is barely pink in center. Remove pork, apple and vegetables to plate with a slotted spoon; cover to keep warm. Measure juices from skillet; add additional apple juice if necessary to equal one cup. Return to skillet.
- 5
Stir veining 1/3 cup apple juice into cornstarch in small bowl until smooth. Add to skillet; cook and stir over medium heat until sauce boils and thickens. Serve over pork and vegetables.
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