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
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,