Pork Chops with Red Cabbage Recipe

2
Publisher Photo

Pork Chops with Red Cabbage Recipe

Read Reviews
2
Publisher Photo
Steve Rose of Mesa, Arizona adds pineapple and sweet-and-sour cabbage to these tender chops to give them tangy flavor.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 5 boneless lean pork loin chops (4 ounces each)
  • 1 tablespoon olive or canola 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

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.
Originally published as Pork Chops with Red Cabbage in Light & Tasty October/November 2003, p8

Nutritional Facts

1 each: 336 calories, 8g fat (2g saturated fat), 57mg cholesterol, 67mg sodium, 43g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fruit.

  • 5 boneless lean pork loin chops (4 ounces each)
  • 1 tablespoon olive or canola 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
  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. 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.
Originally published as Pork Chops with Red Cabbage in Light & Tasty October/November 2003, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Chops with Red Cabbage

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sauregurke User ID: 526415 134022
Reviewed Sep. 12, 2008

"I make sweet-sour cabbage often.It is great with pork. I will try this recipe.Thank you!"

MY REVIEW
patricia diane User ID: 3271139 90254
Reviewed Sep. 12, 2008

"Tried this last night. We both liked it, even the pineapple which I wasn't quite sure of. Not having celery seed I used a stalk of chopped celery. Patricia Diane"

Loading Image