Caraway pork chops with sauteed cabbage

Instructions

1. Heat half the oil in a large frying pan over high heat. Season the pork with salt, pepper and the caraway seeds. Place in the pan and reduce heat to medium. Cook for 3 minutes each side or until golden and cooking to your liking.
2. Meanwhile, heat the remaining oil in a large saucepan over high heat. Cook the bacon and garlic, stirring, for 2-3 minutes or until golden. Stir in the cabbage and silverbeet and cook, covered, for 5 minutes or until just tender. Season with salt and pepper.
3. Serve the cutlets with the sautéed cabbage and silverbeet.