- 6
Ingredients
- 10 boneless pork loin chops, cut 3/4 inch thick (about 3 1/2 pounds)
- 2 teaspoons dried sage, crushed
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
- 1 medium onion, thinly sliced
- 1/2 cup chicken broth
- 1/3 cup dry white wine or apple juice
- 3 tablespoons quick-cooking tapioca, crushed
- 1/2 medium head green cabbage, cut into 1/2-inch strips
- 1 tablespoon Dijon-style mustard
- 1 teaspoon caraway seeds
- Salt and ground black pepper
Preparation
Step 1
1. Trim fat from chops. In a small bowl, stir together sage, 1 teaspoon pepper, and 1/2 teaspoon salt. Rub sage mixture onto one side of each chop. In an extra-large skillet, brown both sides of chops, half at a time, in hot oil over medium heat.
2. In a 6- or 7-quart slow cooker, place onion, broth, wine, and tapioca. Add the browned chops to cooker. Top with cabbage.
3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. Reserve and store* four chops. Use for Pork and Potato Gratin with Gruyere Cheese (see recipe below). Transfer remaining six chops to a platter; cover and keep warm. Using a slotted spoon, transfer cabbage and onion to a serving bowl. Stir mustard and caraway seeds into remaining juices in cooker. Season sauce to taste with salt and pepper. Spoon sauce over pork and cabbage. Makes 6 servings.
From the Test Kitchen*•Place chops in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
Pork and Potato Gratin with Gruyere Cheese:•For sauce, in a medium saucepan, cook 1/2 cup chopped onion in 3 tablespoons hot butter over medium heat until tender. Stir in 3 tablespoons all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon ground nutmeg. Cook and stir for 1 minute. Add 1 3/4 cups milk all at once. Cook and stir until thickened and bubbly. Add 1 1/4 cups shredded Gruyere cheese; cook and stir until melted. Spread half of the potatoes in a greased 2 1/2- to 3-quart rectangular baking dish or au gratin dish. Top with reserved pork chops, chopped. Cover with half of the sauce. Repeat potato and sauce layers. Bake, covered, in a 375 degrees F oven about 45 minutes until potatoes are tender. Let stand for 10 minutes before serving. Makes 6 servings.
•Nutrition Facts per serving of Pork and Potato Gratin with Gruyere Cheese: 488 cal., 24 g total fat (12 g sat. fat), 109 mg chol., 618 mg sodium, 29 g carb., 2 g dietary fiber, 37 g. protein.
Nutrition Facts (Sage-Scented Pork Chops) Servings Per Recipe 6,
cal. (kcal) 300,
Fat, total (g) 12,
chol. (mg) 87,
sat. fat (g) 4,
carb. (g) 9,
Monosaturated fat (g) 5,
Polyunsaturated fat (g) 2,
fiber (g) 1,
sugar (g) 2,
pro. (g) 37,
vit. A (IU) 97,
vit. C (mg) 12,
Thiamin (mg) 1,
Riboflavin (mg) 0,
Niacin (mg) 9,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 20,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 351,
Potassium (mg) 783,
calcium (mg) 61,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet