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We used large, bone-in pork chops for this recipe, but any style pork chop—thick or thin, bone-in or boneless—will work. Note that 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.
2 teaspoons bacon fat, butter or vegetable oil
1 large onion, sliced 1/4-inch, about 2 cups
1/2 head of cabbage, sliced 1/4-inch wide slices
Salt
1/4 teaspoon celery seed
1 teaspoon caraway seed
1/2 cup stock (chicken, beef, or vegetable) or water
1 Tbsp mustard, preferably Dijon
1 Tbsp malt or cider vinegar
Freshly ground black pepper
1 Tbsp bacon fat or high smoke point vegetable oil such as canola oil
4 pork chops
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