4 bone-in pork chops (about 3/4 inch thick)
Kosher salt and freshly ground pepper
1 tablespoon caraway seeds, ground in a spice grinder or mortar and pestle
2 teaspoons plus 2 tablespoons packed light brown sugar
5 tablespoons vegetable oil
1 red onion, chopped
1/2 small head red cabbage, cored and thinly sliced
3 tablespoons apple cider vinegar
1 cup low-sodium chicken broth
3 tablespoons horseradish mustard
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
1. Season the pork chops with salt and pepper. Stir together the ground caraway seeds and 2 teaspoons brown sugar in a small bowl. Sprinkle all over the pork and set aside.
2. Heat 3 tablespoons vegetable oil in a large pot or dutch oven over medium-high heat. Add the red onion and cook until tender, about 3 minutes. Add the cabbage, 1 teaspoon salt and a few grinds of pepper and stir until well combined and starting to wilt, about 2 minutes. Add the remaining 2 tablespoons brown sugar and the vinegar and bring to a boil. Add the chicken broth and return to a boil. Lower the heat, cover and simmer until the cabbage is tender and the juices are mostly reduced, about 20 minutes. Season with salt and pepper.
3. Meanwhile, stir together the horseradish mustard and sour cream. Season with salt and pepper and set aside.
4. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering. Add the pork and cook until well browned and just cooked through, about 3 minutes per side.
5. Divide the pork, cabbage and horseradish sauce among plates. Sprinkle with the chives.