Caraway Pork Chops and Red Cabbage |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âMy husband loves cooked red cabbage. This is my spin on a savory one-skillet supper that my 18-year-old son also enjoys. I serve it with mashed potatoes.â âJudy Rebman, Frederick, Illinois 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 |
Directions:
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.
2. 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.
3. 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.
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