• 1/2  teaspoon  fennel seeds
• 1 1/2  teaspoons  caraway seeds
• 1  teaspoon  coarse kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 4  bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total)
• 1/4  pound  thick-cut bacon, cut crosswise into 1/4-in. slices
• 2  cups  shredded green cabbage
• 2  cups  shredded red cabbage
• 1  tablespoon  sherry vinegar or cider vinegar

1. Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.

2. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

3. Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.

4. Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.

5. Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.

Notes: If you don’t have a mortar and pestle, you can crush your spices by whirling them in a spice grinder or a clean coffee grinder.

I love German food.  Here is a recipe you will love.  If you can’t find the Juniper berries locally, you can order them online.

http://www.suttonsbayspices.com/Spices_and_Herbs/20952.html

Ingredients

1 16-oz can or jar of sauerkraut
1 cup white wine
1/2 cup chopped onion
1/2 cup peeled and chopped apple
10 juniper berries, cracked
Salt and pepper
1 Tbsp olive oil

Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Add enough water to cover the sauerkraut. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.

• 2 (10 oz.) cans condensed tomato soup
• 1-1/4 cups water
• 3/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 Tbsp. Worcestershire sauce
• 2 cups baby carrots
• 1 onion, chopped
• 1 lb. bag prepared frozen meatballs
• 12-18 gingersnap cookies, crumbled
• 1/2 cup sour cream

In 4-6 quart crockpot, combine soup, water, vinegar, Worcestershire sauce, and brown sugar. Stir until well mixed and add onions, carrots, and meatballs. Turn crockpot on high for the first hour; then reduce to low for 4-6 hours longer, stirring occasionally. Or cook on low for 7-8 hours. Then add crumbled gingersnap cookies and cook on low for 20-30 minutes, tasting to see if you need to add more gingersnaps. Stir in sour cream until blended. Serve over hot cooked spatzele or rotini noodles. Serves 4-6