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Pork Chops with Cabbage 'n' Tomato

Pork Chops with Cabbage 'n' Tomato
You won't believe the great flavor in this dish from William Babrick of Washington, Indiana. Tomato and sweet red pepper make it a feast for your eyes and your stomach!
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 boneless pork loin chops (4 ounces each)
  • 1/4 teaspoon olive oil
  • 1 medium onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 1 cup shredded cabbage
  • 1 small tomato, chopped
  • 1/3 cup reduced-sodium chicken broth
  • 1/8 to 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika

Directions

  • In a large nonstick skillet coated with cooking spray, brown pork
  • chops. Remove and keep warm. In the same skillet, add the oil, onion
  • and red pepper. Cook for 3-5 minutes or until vegetables are tender.
  • Stir in the cabbage, tomato, broth, pepper, salt and paprika.
  • Return chops to the pan. Reduce heat; cover and simmer for 8-10
  • minutes or until a meat thermometer reads 160° and vegetables
  • are tender.
  • Yield: 2 servings.
Nutrition Facts: 1 pork chop with 3/4 cup cabbage mixture equals 202 calories,
© Taste of Home 2013

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Pork Chops with Cabbage 'n' Tomato (continued)

Nutrition Facts: 7 g fat (2 g saturated fat), 55 mg cholesterol, 286 mg sodium, 10 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013