Pork Chops with Red Cabbage and Pears

By á-25010

1.Place onion in a 5- to 6-quart slow cooker. Place half of the pork chops atop onions. Sprinkle with half of the Italian seasoning, garlic, salt, and pepper. Repeat layering with remaining pork chops, Italian seasoning, garlic, salt, and pepper. Top with undrained tomatoes and balsamic vinegar. Add zucchini pieces to cooker.
2.Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3.Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter; cover and keep warm. In a medium saucepan stir together cornstarch and the cold water; stir in cooking juices from cooker. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Serve over meat and vegetables. Serve with orzo
5 weightwatcher points

Ingredients

• 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)

Preparation

Step 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).



Tip
*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.

Tip
**Test Kitchen Tip: To keep the sodium in this dish in check, look for natural pork, not enhanced pork.