Pork Chops With Red Cabbage |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 2 |
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My mother was of German heritage, so we had pork and sauerkraut often, along with potatoes. The cranberry sauce in the recipe adds a great flavor surprise. Doris Heath Franklin, North Carolina Ingredients:
2 boneless pork loin chops (3/4 inch thinck) |
1 tablespoon vegetable oil |
1/4 cup water |
1 teaspoon cider vinegar |
3 cups shredded red cabbage |
1/2 cup applesauce |
1/4 cup jellied cranberry sauce |
1/4 teaspoon caraway seeds |
Directions:
1. In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes.
2. Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11-in. x 7-in. baking dish; top with pork chops. Cover and bake a 350° for 50-60 minutes or until pork is tender. Yield: 2 servings.
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