There is only one thing missing from this fantastic one-pot dinner idea—a serving of creamy mashed potatoes! Succulent, bone-in pork chops are seared stove-top until a brown crust is formed, and then the red cabbage, green cabbage and carrots are added into the pan along with broth for cooking.  The whole thing is then put in the oven to finish off the cooking process, and a flavorful sweet yet savory sauce is then made in the same pan again to round it all out.  Caraway seeds are used to flavor the veggies, and the sauce is made with apple cider vinegar, fruit jam (I used apricot, but the recipe calls for apple jelly), and a touch more oil. Flavorful and filling, definitely stick to a bone-in pork chop whenever possible—the meat is much more tender this way.

(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/pan-roasted-pork-chops-cabbage-carrots)

Tagged: apple cider vinegar, apple jelly, bone-in pork chops, braised vegetables, cabbage, caraway seeds, carrots, Cooking Light, one-pot dinner, pan-seared pork chops, pork chops