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Pork Chops with Cranberry Red Cabbage Recipe

Pork Chops with Cranberry Red Cabbage Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD:2 servings


  • 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


  • 1. 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.
  • 2. Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11x7-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 each: 315 calories, 13g fat (3g saturated fat), 54mg cholesterol, 51mg sodium, 27g carbohydrate (19g sugars, 3g fiber), 23g protein.

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