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Roast Pork Chops with Apple and Cabbage (recipes)


Roast Pork Chop with Apple and Cabbage

Make-Ahead Time: up to 1 day in refrigerator

Final Cook Time: 20 minutes

Yield: Makes 4 servings



Ingredients:



3teaspoons olive oil, divided

1/2medium onion, thinly sliced

1teaspoon dried thyme

2cloves garlic, minced

4pork chops (6 to 8 ounces each), 1 inch thick

Salt, plus additional to taste

1/4teaspoon black pepper, plus additional to taste

1/4cup cider vinegar

1tablespoon packed brown sugar

1large McIntosh apple, chopped

1/2(8-ounce) package shredded coleslaw mix









Preparation:





1.Preheat over to 375°F. 2.Heat 2 teaspoons oil in large ovenproof skillet over medium-high heat until hot. Add onion; cook, covered, 4 to 6 minutes or until tender, stirring often. Add thyme and garlic; cook and stir 30 seconds. Transfer to small bowl; set aside. 3.Add remaining 1 teaspoon oil to same skillet. Season pork chops with salt and pepper. Place in skillet; cook 2 minutes on each side or until browned. Remove pork chops from skillet; set aside. 4.Remove skillet from heat. Add vinegar, brown sugar and 1/4 teaspoon pepper; stir to dissolve sugar and scrape cooked bits from skillet. Add onion mixture, apple and coleslaw mix; do not stir.5.Arrange pork chops on top of cabbage mixture, overlapping to fit. Cover pan; place in oven. Bake 15 minutes or until pork chops are just barely pink in center.







Tip:

This recipe can be made up to a day ahead. Prepare and separately wrap pork chops and cabbage-apple mixture. Refrigerate until ready to serve. Preheat oven to 375°F. Place cabbage mixture in large ovenproof skillet. Heat over medium-high heat. Cook and stir until blended and liquid comes to a boil. Lay pork chops on top of cabbage mixute, overlapping to fit. Continue as directed in recipe.





Nutritional Information:







Serving Size:







Sodium

66 mg







Protein

19 g







Fiber

1 g







Carbohydrate

13 g







Cholesterol

60 mg







Total Fat

13 g







Calories from Fat

49 %







Calories

241









Dietary Exchange:







Meat

2-1/2







Vegetable

1







Fruit

1/2







Fat

1