Savory Pork Chops with Sweet Caramelized Cabbage

1. Prepare the Cabbage and Onion

Remove the outer leaves of the cabbage, wash it well, then quarter and core it before shredding it into thin strips. Peel, halve, and slice the onion into thin half-rings.

2. Prepare the Pork Chops

Wipe the pork chops dry with a paper towel and trim any excess fat. This helps the chops brown beautifully and ensures they cook evenly.

3. Brown the Pork Chops

Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot over medium-high heat and brown the pork chops for about 3-4 minutes on each side until they achieve a golden-brown color.

4. Fry the Spices

While the pork chops are browning, heat a skillet over medium heat and add the bay leaves, cinnamon sticks, cardamom pods, cloves, peppercorns, and dried red peppers if using. Fry the spices for about a minute until they release their aroma.

5. Simmer the Pork Chops

Once the spices are fragrant, add 1 cup of water, the browned pork chops, 1 teaspoon of salt, and 1 teaspoon of sugar. Bring it to a boil, then cover and reduce the heat to let it simmer gently for 35 minutes.

6. Caramelize the Cabbage

In a separate large pot, heat the remaining 3 tablespoons of oil and fry the cumin seeds until they start to sizzle. Add the sliced onion and cook for about 5 minutes until it turns golden. Toss in the shredded cabbage and stir-fry for a minute before covering the pot to let it steam for 5 minutes. Uncover the pot, add 0.5 teaspoon of salt, and increase the heat to caramelize the cabbage, stirring occasionally for about 20 minutes until it turns a rich golden-brown.

7. Combine and Simmer

Mix the yogurt with enough water to make 0.5 cup of liquid and set it aside. When the pork chops are tender, add the caramelized cabbage, yogurt mixture, and 2 tablespoons of lemon juice to the skillet. Mix everything well, cover, and let it simmer for another 10 minutes to allow the flavors to meld beautifully.