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 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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