Austrian-style Pork Chops

(SERVES 4)

• 4 thin, well-trimmed boneless pork, chops
• 15 g/ ½ oz/1 tbsp low-fat spread
• 1 onion, thinly sliced
• 1 garlic clove, crushed
• ½ small white cabbage, finely shredded
• 15 ml/ ¼ pt/ 2/3 cup vegetable stock, made with ½ stock cube
• 15 ml/1 tbsp caraway seeds
• Salt and freshly ground black pepper
• 3 tomatoes, thinly sliced
• Chopped parsley

Fry (sauté) the chops in the low-fat spread in a flameproof casserole (Dutch oven) for 2 minutes on each side to brown. Remove from the pan. Add the onion and garlic and fry for 2 minutes. Stir in the cabbage and cook for about 3 minutes until the starts to soften. Add the stock. Lay the pork on top and sprinkle with the caraway seeds. Season lightly. Add the potato slices, overlapping on top and season again. Cover with a lid, reduce the heat and cook for about 20 minutes until the cabbage, chops and potatoes are cooked through. Sprinkle with chopped parsley and serve.