Step 1: Slice the pork loin into 1-inch thick medallions. Season both sides with salt and pepper. Quarter the cabbage and thinly slice it. Peel and dice potatoes into 1-inch cubes. Mince the garlic and finely chop the onion.

Step 2: Heat half of the olive oil in a large skillet over medium-high heat. Add the pork loin medallions and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from the pan and set aside, keeping warm.

Step 3: In the same skillet, add the remaining olive oil. Add the chopped onion and sauté until softened, about 2 minutes. Add the minced garlic and caraway seeds, cooking for another minute until fragrant.

Step 4: Add the sliced cabbage and diced potatoes to the skillet. Pour in the chicken broth and apple cider vinegar. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 7-8 minutes, or until cabbage is tender and potatoes are cooked. Serve the pork loin with the braised cabbage and potatoes.