In a Dutch Oven
Pork Chops with Cabbage, Apple & Caraway
1 tablespoon canola oil
4 (¼-pound) thin-cut bone-in center-cut pork loin chops, trimmed
1 red onion, thinly sliced
4 cups thinly sliced red cabbage (about 1 small head)
¾ cup apple cider or juice
¼ cup cider vinegar
1 small McIntosh apple, unpeeled, cored and cut into ¼-inch dice
2 tablespoons packed dark brown sugar
1 teaspoon mustard seeds
1 teaspoon caraway seeds
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup chopped fresh flat-leaf parsley
1 Heat oil in medium Dutch oven over medium heat. Add pork chops, in batches, and cook, turning frequently, until lightly browned, about 3 minutes per batch; transfer to plate. Add onion and cook, stirring, until softened, about 5 minutes.
2 Add cabbage to Dutch oven and cook, stirring frequently, until wilted, about 4 minutes. Stir in cider and cook, stirring frequently and scraping up browned bits from bottom of pot, until liquid is evaporated, about 6 minutes. Add vinegar and bring to boil. Reduce heat to low; stir in apple, brown sugar, mustard seeds, caraway seeds, salt, and pepper.
3 Nestle pork chops in cabbage mixture; simmer, covered, stirring occasionally, until pork is fork-tender, about 1 hour. Transfer pork chops to platter. Cook cabbage uncovered on high heat, stirring frequently, until liquid is almost evaporated, about 8 minutes. Sprinkle parsley over cabbage and spoon alongside pork chops.
PER SERVING (1 pork chop with ½ cup cabbage mixture): 246 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 47 mg Chol, 347 mg Sod, 29 g Carb, 15 g Sugar, 3 g Fib, 17 g Prot, 74 mg Calc.
HEALTHY EXTRA
Round out this meal by serving the pork and cabbage with cooked small potatoes (one boiled 3-ounce potato per serving will increase the PointsPlus value by 2).