WHAT YOU NEED
2 tbsp olive oil
4 x well-trimmed bone-in rib pork chops
Coarse salt and freshly ground pepper
1 clove garlic, minced
1 x large onion, finely chopped
Dry coleslaw mix
3/4 cup cider vinegar
1 tsp caraway seeds (optional)
3/4 lb. small red potatoes, sliced 1/4 inch thick
WHAT TO DO
In a casserole pot, heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
Reduce heat to medium-low. Add remaining tablespoon oil, garlic, and coleslaw mix, and; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
Raise heat to high. Add potatoes, vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Cover, reduce heat to medium-low, and simmer until cabbage and potatoes are almost tender, about 20 minutes.
Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.
