Print Options

 
 
 
 Print

Pork Chops with Red Cabbage Recipe

Steve Rose of Mesa, Arizona adds pineapple and sweet-and-sour cabbage to these tender chops to give them tangy flavor.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings

Ingredients

  • 5 boneless pork loin chops (4 ounces each)
  • 1 tablespoon olive oil
  • 1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried minced onion
  • 1 teaspoon dried oregano
  • 1/4 teaspoon coarsely ground pepper
  • Dash celery seed
  • 1 small onion, peeled and halved

Directions

  • 1. In a large nonstick skillet, brown pork chops on both sides in oil. In a bowl, combine the cabbage, pineapple, parsley, dried onion, oregano, pepper and celery seed. Cut each onion half into eight wedges; place over pork chops. Top with cabbage mixture.
  • 2. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender. Yield: 5 servings.

Nutritional Facts

One serving (1 each pork chop with 1/2 cup cabbage mixture) equals 336 calories, 8 g fat (2 g saturated fat), 57 mg cholesterol, 67 mg sodium, 43 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fruit.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer