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Pork chops with braised cabbage

Pork chops with braised cabbage

8
Points®
Total Time
4 hr 25 min
Prep
25 min
Cook
4 hr
Serves
6
Difficulty
Easy
A little vinegar ensures the red cabbage keeps its brilliant color. Who knew?

Ingredients

Olive oil

4 tsp

Uncooked onion

1 medium, red variety, thinly sliced

Caraway seeds

1 tsp, (optional)

Apple

2 medium, Braeburn or Red Delicious variety

Red cabbage

1¼ pound(s), (about 1/2 cabbage), thinly sliced

Dried cranberries

¼ cup(s)

Unsweetened apple juice

1½ fl oz, (3 tbsp)

Cider vinegar

⅔ Tbsp, or red vinegar, (2 tsp)

Kosher salt

2 tsp

Black pepper

½ tsp

Uncooked lean boneless pork chop

30 oz, center cut, 6 (5-ounce) chops, trimmed

Instructions

  1. Heat 2 teaspoons oil in medium nonstick skillet over medium heat. 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 5- or 6-quart slow cooker.
  3. Stir onion mixture, cranberries, apple juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper into cabbage mixture. Cover and cook until cabbage is tender, about 4 hours on Low, stirring after 2 hours of cooking time.
  4. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium-high heat. Sprinkle pork with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Add chops to skillet and cook, turning once, until 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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