Pork Chops With Red Cabbage Recipe

Pork Chops With Red Cabbage Recipe photo by Taste of Home

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My mother was of German heritage, so we had pork and sauerkraut often, along with potatoes. The cranberry sauce in the recipe adds a great flavor surprise. —Doris Heath Franklin, North Carolina

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Pork Chops With Red Cabbage Recipe

Prep: 15 min. Bake: 50 min.

Yield: 2 Servings

15 50 65

Ingredients

2 boneless pork loin chops (3/4 inch thinck)
1 tablespoon vegetable oil
1/4 cup water
1 teaspoon cider vinegar
3 cups shredded red cabbage
1/2 cup applesauce
1/4 cup jellied cranberry sauce
1/4 teaspoon caraway seeds

Directions

In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes.
Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11-in. x 7-in. baking dish; top with pork chops. Cover and bake a 350° for 50-60 minutes or until pork is tender. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 315 calories, 13 g fat (3 g saturated fat), 54 mg cholesterol, 51 mg sodium, 27 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Pork Chops With Red Cabbage in Reminisce January/February 2005, p49