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Pork Chops with Red Cabbage

 Pork Chops with Red Cabbage
Steve Rose of Mesa, Arizona adds pineapple and sweet-and-sour cabbage to these tender chops to give them tangy flavor.
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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,

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Pork Chops with Red Cabbage (continued)

Nutritional Facts: 1-1/2 starch, 1/2 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer