Pork Chops With Cabbage and Apples |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe in a book from Hearts and Tummies Cookbook Co. called Adaptable Apple. It can almost be a one-dish meal, and the flavors all go well together. My suggestion is to first season the pork chops however you like. The first time I made this I forgot to do that. Ingredients:
4 pork chops, cut 3/4 inches thick (or 1-1/4 lbs total) |
1/2 cup water |
1/2 small head of cabbage, shredded |
2 tablespoons vinegar |
1 tablespoon dijon-style mustard |
1 1/2 teaspoons sugar |
1/8 teaspoon caraway seed |
2 apples, cored and cut into thin wedges |
1/3 cup raisins |
Directions:
1. Trim excess fat from chops and place on unheated broiler pan rack. Broil 5 inches from heat 20 to 25 minutes or until no longer pink, turning once.
2. In a large saucepan, bring water to boil. Add cabbage and cook uncovered for 3 minutes or until almost tender. Drain, return to saucepan.
3. In a small mixing bowl gradually combine vinegar and mustard. Stir in sugar, salt, caraway seed and a dash of pepper. Add apples and raisins, toss to coat. Add to cabbage, toss to mix. Cover and cook 2 to 3 minutes or until apples are crisp-tender and mixture is heated through.
4. Serve chops over cabbage and apple mixture.
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