My husband loves cooked red cabbage, so I created a savory one-skillet supper that my 18-year-old son also enjoys. Try it with mashed potatoes.
—JUDY REBMAN FREDERICK, IL
PREP: 20 MIN. • COOK: 20 MIN. • MAKES: 4 SERVINGS
4 boneless pork loin chops (5 ounces each)
1 1/4 teaspoons caraway seeds, divided
1 teaspoon rotisserie chicken seasoning
1 teaspoon brown sugar
1 tablespoon canola oil
4 cups shredded red cabbage
1 medium apple, peeled and thinly sliced
1/2 small onion, sliced
1 tablespoon water
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon reduced-sodium chicken bouillon granules
4 tablespoons apple jelly
1. Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm.
2. Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally.
3. Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.
PER SERVING 319 cal., 12 g fat (3 g sat. fat), 68 mg chol., 523 mg sodium, 25 g carb., 2 g fiber, 29 g pro. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable, 1 fat.