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Caraway Pork Chops and Red Cabbage

Caraway Pork Chops and Red Cabbage
“My husband loves cooked red cabbage. This is my spin on a savory one-skillet supper that my 18-year-old son also enjoys. I serve it with mashed potatoes.” —Judy Rebman, Frederick, Illinois
4 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 4 boneless pork loin chops (5 ounces each)
  • 1-1/4 teaspoons caraway seeds, divided
  • 1 teaspoon rotisserie chicken seasoning
  • 1 teaspoon brown sugar
  • 1 tablespoon canola oil
  • 4 cups shredded red cabbage
  • 1 medium apple, peeled and thinly sliced
  • 1/2 small onion, sliced
  • 1 tablespoon water
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon reduced-sodium chicken bouillon granules
  • 4 tablespoons apple jelly

Directions

  • Season pork chops with 1 teaspoon caraway seeds, chicken seasoning
  • and brown sugar. In a large nonstick skillet coated with cooking
  • spray, brown chops in oil. Remove and keep warm.
  • Add the cabbage, apple, onion, water, vinegar, salt, bouillon
  • granules and remaining caraway seeds to the skillet. Cover and cook
  • over medium heat for 10 minutes, stirring occasionally.
  • Place chops over cabbage mixture; top each with 1 tablespoon apple
© Taste of Home 2013

2 of 2

Caraway Pork Chops and Red Cabbage (continued)

Directions (continued)

  • jelly. Cover and cook 10-12 minutes longer or until meat is tender.
  • Yield: 4 servings.
Nutrition Facts: 1 pork chop with 3/4 cup cabbage mixture equals 319 calories, 12 g fat (3 g saturated fat), 68 mg cholesterol, 523 mg sodium, 25 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013