Chef Dan Vasterling from St. Paul College brings a Polish recipe perfect for NFL Sunday.
6 Boneless Pork Chops
½ cup butter
1 onion small dice
¼ cup Brown Sugar
4 cups chopped cabbage
1 T toasted Caraway seeds
S&P to taste
3-4 cups cooked egg noodles
DIRECTIONS:S&P the pork chops and brown on each side for 5 minutes in the butter, remove chops from butter and let rest.
Add the onions to the drippings and sauté until lightly colored. Add remaining ingredients turn heat to low and simmer until the cabbage is tender.
Cut pork chops into quarters and toss the pork into the cabbage/onion mixture then add the cooked egg noodles.
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