Pork Chops with Red Cabbage and Pears

The sweet-and-sour cabbage pairs deliciously with braised chops and juicy pears in this German-inspired dish.

CARB GRAMS PER SERVING: 20

Rated :

by 3people

ianlafargue says:

For diabetics.some advise..eliminate the sugar from this recipe

Nutrition Facts Per Serving:

Calories239
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

Diabetic Exchanges

Fruit (d.e.).5
Other Carbohydrates (d.e.).5
Vegetables (d.e.)1
Very Lean Meat (d.e.)4

1/4	cupcider vinegar
2	tablespoonspacked brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
1/4	teaspoondried sage, crushed
6	smallpork loin chops,** cut 1/2 inch thick (about 2 pounds total)
1/2	teaspoondried thyme, crushed
1/4	teaspoonsalt
1/4	teaspoondried sage, crushed
1/8	teaspoonground black pepper
2	teaspoonscanola oil
6	cupscoarsely shredded red cabbage
1	cupsliced onion
2	mediumpears, 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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Comments (10)

ianlafargue wrote:

For diabetics.some advise..eliminate the sugar from this recipe

8/16/2010 10:20:19 AM Report Abuse

anonymous wrote:

Suggestion to save this recipe. Omit the vinegar & brown sugar. Use apple instead of pear.

8/3/2010 01:20:15 PM Report Abuse

yvtt_shaw wrote:

I was going to try this recipe but one of the comments said it was nasty so wont be trying this one!!

6/2/2010 06:09:25 PM Report Abuse

d_wvi wrote:

Yuck, this was awful. The chops were okay, but the cabbage & pear dish was dreadful. No one would eat it, so I had to throw it away. :-(

5/27/2010 01:36:04 AM Report Abuse

maryann.chambers wrote:

I am Irish/ German---heavy on the Irish---I put shredded potato & the onion in the skillet--when the potato starts to brown-add the cabbage & on w/ the recipe---very good!!!!

4/28/2010 10:15:48 AM Report Abuse