Instructions: Season pork chops with salt and pepper. Heat oil in a large, straight-sided skillet over high heat. Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside.

Add cabbage, caraway seeds, thyme, cider, and stock. Cover, reduce heat to medium, and simmer, stirring occasionally, about 12 minutes.

Add leeks to the cabbage. Add reserved pork chops in a single layer. Cover, and cook until pork chops are tender or an instant-read thermometer registers 145 degrees when inserted into the thickest part of the chop, about 8 minutes. Remove from heat, and serve immediately.

This recipe yields 4 servings.

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