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Pork and Cabbage Supper Recipe

Pork and Cabbage Supper Recipe

THIS all-in-one dish makes a meal with great flavor. It's perfect if you're cooking for one or two, but the ingredients can be multiplied to serve a larger number. My mother-in-law shared this recipe with me years ago. Quick and easy to prepare, it has been one of our family's favorites. -Tina Brown, Chico, California
TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD:2 servings

Ingredients

  • 2 pork loin chops (1/2 inch thick)
  • 1 tablespoon vegetable oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups shredded cabbage

Directions

  • 1. In an ovenproof skillet, brown chops in oil on both sides; remove and set aside. To drippings, add sour and seasonings; bring to a boil. Return chops to skillet; add cabbage. Cover and bake at 350° for 50-60 minutes or until meat is tender. Yield: 2 servings.

Nutritional Facts

1 serving (1 each) equals 287 calories, 18 g fat (5 g saturated fat), 33 mg cholesterol, 1,399 mg sodium, 19 g carbohydrate, 4 g fiber, 15 g protein.

Reviews for Pork and Cabbage Supper

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MY REVIEW
Reviewed Nov. 8, 2013

"The guys liked it so I will be making this again."

MY REVIEW
Reviewed Jun. 23, 2011

"Pretty good, definately easy. Added a handful of sliced fresh mushrooms. I used 3 chops instead of 2 and there ended up being plenty of sauce for the extra chop. Not amazing, but a good and easy fall/winter recipe."

MY REVIEW
Reviewed Mar. 15, 2011

"Used 4 pork chops, 1/3 bell pepper and 4 fresh mushrooms, sliced. Great recipe"

MY REVIEW
Reviewed Mar. 12, 2011

"I think sour is a misprint it should say soup. I don't understand why the sodium count is so high. Can anyone give me a clue as to why the high count? This sounds like a good and easy recipe and I will be trying it soon."

MY REVIEW
Reviewed Mar. 12, 2011

"I think some of this recipe is missing. It says to add sour and seasonings to the drippings but sour what and how much. Please advise. Thank you. jmwagner984@aol.com"

MY REVIEW
Reviewed Nov. 11, 2010

"This was soooooo good and sooooo easy! I loved that it was a recipe for two, since I actually cook for one. It was very flavorful, and it was all I could do to not eat both servings. Definitely will be making this one again and again and again!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.