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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
sauregurke
Sep 12, 2008
I make sweet-sour cabbage often.It is great with pork. I will try this recipe.Thank you!
patricia diane
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
Reviews
I make sweet-sour cabbage often.It is great with pork. I will try this recipe.Thank you!
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