3 tbsp. vegetable oil
1 cup cracked rye (available at natural food stores)
4 3/4-inch-thick sholder pork chops (about 2 lbs.)
patted dry and seasoned with salt and pepper
1 large onion, chopped
1 tsp. caraway seeds
1 tsp. Fresh Thyme leaves
1 cup apple cider
1 cup chicken broth
Preheat the oven to 325 degrees.
In a heavy skillet heat 2 tbsp. of the oil over moderately high heat until it is hot, in it sautee the rye, stirring, for 3 to 5 minutes, or until it is golden and toasted, and transfer the rye to a bowl. In a wide flameproof casserole dish just large enough to hold the pork chops in one layer, heat the remaining 1 tbsp. oil over moderately high heat until it is hot and in it brown the pork chops, patted dry.
Transfer the chops with tonges onto a plate, add to the casserole the onion, the caraway seeds, and the thyme, and cook the mixture over moderate heat, stirring, until the onion is softened. Add the rye and and combine the mixture well. Arrange the pork chops over the onion mixture and add the cider, the broth, and salt and pepper to taste. Bring the liquid to a boil and braise the mixture, covered tightly in the oven for 45 minutes, or until the pork is tender and the rye has absorbed the liquid.