Pork Chops with Cabbage and Apples
Nutrition
Calories: 321 kcalCarbohydrates: 45 gProtein: 29 gFat: 13 gSaturated Fat: 9 gCholesterol: 60 mgSodium: 92 mgFiber: 10 gSugar: 31 gVitamin A: 4.35 IUCalcium: 97 mgIron: 8 mg
Ingredients
- 20 oz pork loin chops boneless
- 6 cups packaged shredded cabbage loosely packed
- 1 med apple (any variety), cored, peeled, and cut into thin wedges
- 2 cups apple juice
- 1 med onion cut into wedges
- 2 tbsp cornstarch
- 1 tbsp brown sugar
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat the oven to warm or low.
- Trim any visible fat from the pork chops. Coat a 12-inch nonstick skillet with cooking spray, and preheat over medium heat. Add the pork chops, and brown for about 4 minutes on each side, or until no longer pink inside when cut with a knife. Transfer the chops to a serving platter, cover, and place in the warm oven.
- Add the cabbage, onion, apple wedges, and apple juice to the skillet. Increase the heat to high, and bring to a boil. Then reduce the heat to low, cover, and simmer, stirring occasionally, for 20 to 25 minutes, or until the cabbage and apples are tender.
- Using a slotted spoon, transfer the cabbage-apple mixture to the platter with the pork chops. Place on top of the chops, and cover to keep warm.
- Transfer 1 or 2 tablespoons of the cooking liquid to a small bowl. Add the cornstarch, and stir to dissolve. Stir the cornstarch mixture into the cooking liquid along with the brown sugar and black pepper. Cook over medium heat, stirring constantly, for a minute or 2, or until the sugar is dissolved and the sauce has thickened.
- Serve the pork chops and apple-cabbage mixture with the piping hot sauce on the side.