Pork Chops with Braised Cabbage and Raisins

Total Time
19 min
5 min
14 min


olive oil

2 tsp

uncooked lean boneless pork chop(s)

1 pound(s), 4 (1/4-lb chops), center-cut loin, trimmed

ground cumin

½ tsp

table salt

½ tsp

uncooked onion(s)

1 medium, thinly sliced

uncooked red cabbage

3 cup(s), thinly sliced

apple cider

½ cup(s)

golden seedless raisins

¼ cup(s), chopped

fennel seed

¾ tsp, lightly crushed

black pepper

¼ tsp

apple cider vinegar

½ tsp


  1. Heat 1 teaspoon oil in large skillet over medium heat. Sprinkle chops with cumin and 1/4 teaspoon salt. Add chops to skillet and cook, turning once, until instant-read thermometer inserted into sides of chops register 145°F, about 6 minutes. Transfer to plate and keep warm.
  2. Add remaining 1 teaspoon oil to skillet. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add cabbage, cider, raisins, fennels seeds, and pepper and bring to boil. Reduce heat and simmer, stirring occasionally, until cabbage is crisp-tender, about 8 minutes. Stir in vinegar and remaining 1/4 teaspoon salt. Serve chops with cabbage.
  3. Serving size: 1 pork chop and ⅔ cup cabbage

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