Pork Chops with Braised Cabbage

7
7
7
SmartPoints® value per serving
Total Time
4 hr 25 min
Prep
25 min
Cook
4 hr
Serves
6
Difficulty
Easy
A little vinegar helps the red cabbage keep its brilliant color. Who knew?

Ingredients

olive oil

4 tsp(s), divided

uncooked red onion(s)

1 medium, thinly sliced

caraway seeds

1 tsp(s)

fresh unpeeled Red Delicious apple slice(s)

2 medium

uncooked red cabbage

1 head(s), large, thinly sliced

dried cranberries

¼ cup(s)

unsweetened apple juice

1½ fl oz

apple cider vinegar

2 tsp(s)

kosher salt

2 tsp(s), divided

black pepper

½ tsp(s), divided

cooked lean boneless pork chop

30 oz

Instructions

  1. In a medium nonstick skillet over medium heat, warm 2 tsp oil. Add onion and caraway seeds and cook, stirring occasionally, until onion is softened, about 8 minutes.
  2. Meanwhile, halve, core, and cut 1 apple into 1-inch chunks. Peel, halve, and core remaining apple and coarsely grate. Combine cabbage and both apples in a 5- or 6-qt slow cooker.
  3. Stir in onion mixture, cranberries, apple juice, vinegar, 1 tsp salt, and 1/4 tsp pepper. Cover and cook until cabbage is tender, about 4 hours on Low, stirring after 2 hours of cooking time.
  4. Meanwhile, in a large skillet over medium-high heat, warm remaining 2 tsp oil. Sprinkle pork with remaining 1 tsp salt and 1/4 tsp pepper. Add chops to skillet and cook, turning once, until an instant-read thermometer inserted into side of chop registers 145°F, about 4 minutes per side. Serve with cabbage.
  5. Per serving: 1 pork chop and 1 cup cabbage

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