Pork Chops with Braised Cabbage
3
Points®
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
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
Pork chop, lean
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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