2011 Caraway Pork Chops and Red Cabbage

By boandozzy

1 pork chop with 3/4 cup cabbage mixture equals 319 calories, 12 g fat (3 g saturated fat), 68 mg cholesterol, 523 mg sodium, 25 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable, 1 fat. Originally published as Caraway Pork Chops and Red Cabbage in Healthy Cooking December/January 2011, p49

Ingredients

• 4 boneless pork loin chops (5 ounces each)
• 1-1/4 teaspoons caraway seeds, divided
• 1 teaspoon rotisserie chicken seasoning
• 1 teaspoon brown sugar
• 1 tablespoon canola oil
• 4 cups shredded red cabbage
• 1 medium apple, peeled and thinly sliced
• 1/2 small onion, sliced
• 1 tablespoon water
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon reduced-sodium chicken bouillon granules
• 4 tablespoons apple jelly

Preparation

Step 1

Season pork chops with 1 teaspoon caraway seeds, chicken seasoning and brown sugar. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm.

Add the cabbage, apple, onion, water, vinegar, salt, bouillon granules and remaining caraway seeds to the skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally.

Place chops over cabbage mixture; top each with 1 tablespoon apple jelly. Cover and cook 10-12 minutes longer or until meat is tender.
Yield: 4 servings.