Pork Chops with Red Cabbage and Pears


Nutrition Facts Per Serving:
- Calories 239
- Total Fat (g) 4
- Saturated Fat (g) 1
- Cholesterol (mg) 70
- Sodium (mg) 323
- Carbohydrate (g) 20
- Fiber (g) 4
- Protein (g) 30
- Vitamin A (DV%) 0
- Vitamin C (DV%) 0
- Calcium (DV%) 0
- Iron (DV%) 0
- Fruit (d.e.) .5
- Other Carbohydrates (d.e.) .5
- Vegetables (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).
*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.
**Test Kitchen Tip: To keep the sodium in this dish in check, look for natural pork, not enhanced pork.
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