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SharePork Chops with Red Cabbage and Pears
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 239
- Protein(gm): 30
- Carbohydrate(gm): 20
- Fat, total(gm): 4
- Cholesterol(mg): 70
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 4
- Sodium(mg): 323
- Vegetables(d.e): 1
- Fruit(d.e): 1
- Other Carb(d.e): 1
- Very Lean Meat(d.e): 4
Diabetic Exchanges
- 1/4 cup cider vinegar
- 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
- 1/4 teaspoon dried sage, crushed
- 6 small pork loin chops,** cut 1/2 inch thick (about 2 pounds total)
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon dried sage, crushed
- 1/8 teaspoon ground black pepper
- 2 teaspoons canola oil
- 6 cups coarsely shredded red cabbage
- 1 cup sliced onion
- 2 medium pears, cored and sliced
- Snipped fresh sage and/or thyme (optional)
1. In a small bowl, combine cider vinegar, brown sugar, and 1/4 teaspoon sage. Reserve 1 tablespoon of the mixture; set both mixtures aside.
2. Trim fat from pork chops. Sprinkle pork with the dried thyme, the salt, 1/4 teaspoon sage, and the pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 6 to 8 minutes or until pork is slightly pink in the center and juices run clear, turning pork chops once halfway through cooking and brushing with the 1 tablespoon vinegar mixture for the last 1 minute of cooking time. Remove pork chops from skillet; cover and keep warm.
3. Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the pears to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top with pork chops; heat through. If desired, sprinkle chops with fresh sage and/or thyme. Makes 6 servings (each 1 chop and a scant 1 cup cabbage mixture).
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*Sugar Substitutes:
Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.PER SERVING WITH SUBSTITUTE: same as above, except 222 cal., 15 g carbo., 322 mg sodium. Exchanges: 0 other carbo.
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**Test Kitchen Tip:
To keep the sodium in this dish in check, look for natural pork, not enhanced pork.
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