We used celery seeds and caraway seeds which work beautifully with the cabbage and pork. By the way, are you aware that the USDA has officially lowered the recommended internal temperature for cooked pork? It’s now 145°F, meaning US raised pork can now sport a little pink on the inside without causing worry. The ultimate cooking time may depend on if you are using pork chops taken directly from the fridge or chops that have been allowed to come closer to room temperature before cooking. Thin chops you can take directly from the refrigerator. Thick chops should probably sit out for a bit before cooking. Add the onion and sauté, stirring only occasionally, until the edges of the onions begin to brown, about 5 minutes. Sprinkle salt over the onions as they cook. Add the sliced cabbage and toss to combine. Cook for a minute or two, then add the celery seed, caraway, and stock. Cover and reduce the heat to low. Cook, covered for 10 minutes. Tip: Place the chops in the pan so that the thickest, boniest parts are near the center of the pan where they get the most heat. As soon as the chops are nicely browned on one side, about 2 minutes or so, flip them and sear them on the other side. If your pork chops are less than 3/4-inch thick, and you are using a cast iron pan, once the chops are seared on the second side, remove the pan from heat and let the chops sit in the hot pan until cooked through (you can use the finger test to check for the doneness of the meat). If you are not using a cast iron pan, just remove the pan from heat and cover the pan for a few minutes until the chops are done. If your chops are thicker than 3/4-inch, and you are using a cast iron pan, remove the pan from heat and cover it, letting the chops finish cooking for about 5 minutes. If not using a cast iron pan, keep the chops covered on low heat for another 5 minutes after searing.
