Pork-Apple-Cabbage Skillet

2 Tbsp oil
4 pork chops, about 1/2″ thick
2 red-skinned apples
1 small head cabbage
1 C apple juice
2 bouillon cubes, chicken
1 tsp caraway seed
1 tsp salt
1 tsp pepper

1. Brown chops in oil until browned, about 3 minutes for each side. They will not be done, you are just browning them. Remove from skillet. Keep warm.
2. Core apple and cut into eighths, Core cabbage and remove damaged outer leaves. Cut into wedges, then slice wedges into 1/2″ slices.
3. In skillet that the pork chops were in, add apples, cabbage, apple juice and bouillon. Put chops on top and sprinkle with caraway, salt and pepper.
4. Cover and simmer for 20 minutes or until chops are tender.

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