27 27
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
28 minutes
1 TSP OIL
4 WELL-TRIMMED, 1-IN.-THICK SMOKED BONE-IN PORK CHOPS (ABOUT 2 LB)
1 LARGE RED ONION, SLICED
4 CUPS SHREDDED GREEN CABBAGE
½ CUP EACH APPLE CIDER OR JUICE AND CHICKEN BROTH
¼ TSP EACH SALT AND PEPPER
¼ TSP CARAWAY SEEDS (OPTIONAL)
1 GALA APPLE, QUARTERED, CORED, CUT IN ½-IN.-THICK WEDGES, WEDGES HALVED
2 TBSP SNIPPED FRESH DILL
2 TSP CIDER VINEGAR
Heat oil in a large nonstick skillet. Add chops and cook, turning once, 5 minutes or until browned. Remove.
Add onion to skillet; sauté 3 minutes or until golden. Add cabbage, cider, broth, salt, pepper and caraway seeds, if desired; cook, stirring often, 5 minutes or until cabbage is almost tender. Stir in apple; cook 3 minutes, stirring often, until apple is almost tender. Place chops on top.
Cover and cook over low heat 2 minutes or until cabbage and apple are tender and chops are heated through. Remove chops to plates or platter. Stir dill and vinegar into cabbage mixture. Serve with the chops.
CALORIES 272 TOTAL FAT 12G SATURATED FAT 4G CHOLESTEROL 78MG SODIUM 513MG
TOTAL CARBOHYDRATES 16G DIETARY FIBER 3G PROTEIN 25G
