Even a small head of cabbage
goes a long way, so I serve this as a bed under pork chops; then,
a few days later, I pair it with wild rice and black beans for
a meatless meal.
Pork Chops with Braised Red
Cabbage, Apple and Cranberries
- Makes 4 servings.
1 small red cabbage, about 1
lb., quartered and cored
1 Tbsp. canola oil
4 boneless lean center-cut pork chops, 4-ounces each
2 cups thinly sliced red onion
2 Granny Smith apples, peeled, cored and cut into 12 slices each
2/3 cup dried cranberries
¾ cup pomegranate juice
¼ cup red wine vinegar
Zest of ½ orange
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
¼ tsp. ground black pepper
Salt, to taste
Cut cabbage crosswise into 1/2-inch
strips. There should be about 6 cups. Reserve any extra to use
in salads or another use.
Heat oil in large skillet over
medium-high heat. Brown pork chops on each side, about 1 minute,
and remove from pan. Add onion to pan and cook until limp, 3
minutes. Add cabbage, apples and cranberries and cook, stirring
occasionally, until cabbage is wilted, 4-5 minutes. Pour in juice
and vinegar, and cook 3 minutes. Mix in zest, cinnamon, nutmeg,
cloves and pepper. Add salt, to taste. Reduce heat to medium
and cook for 15 minutes, then add chops. Cook until cabbage is
tender and pork registers 160 degrees F on meat thermometer,
5-10 minutes, stirring occasionally.
To serve, spread 5 cups of cabbage
onto platter, and top with chops. If there is cabbage remaining,
cool and refrigerate, covered, for up to 5 days.
Per serving: 410 calories, 12
g total fat (2 g saturated fat), 51g carbohydrate, 28 g protein,
7 g dietary fiber, 105 mg sodium.