Pork Chops with Braised Cabbage

Points® value
Total Time
4 hr 25 min
25 min
4 hr
A little vinegar helps the red cabbage keep its brilliant color. Who knew?


Olive oil

4 tsp(s), divided

Red onion

1 medium, thinly sliced

Caraway seeds

1 tsp(s)

Fresh unpeeled Red Delicious apple slices

2 medium

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


  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