Print Options

Back to Pork Chops with Cranberry Red Cabbage >

Include these items:

Taste of Home Logo

Pork Chops with Cranberry Red Cabbage

 Pork Chops with Cranberry Red Cabbage
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
2 ServingsPrep: 15 min. Bake: 50 min.


  • 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


  • 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.

2 of 2

Pork Chops with Cranberry Red Cabbage (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer