Pork Chops with Red Cabbage |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Steve Rose of Mesa, Arizona adds pineapple and sweet-and-sour cabbage to these tender chops to give them tangy flavor. Ingredients:
5 boneless pork loin chops (4 ounces each) |
1 tablespoon olive oil |
1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained |
1 can (8 ounces) unsweetened pineapple chunks, drained |
1 tablespoon minced fresh parsley |
1 teaspoon dried minced onion |
1 teaspoon dried oregano |
1/4 teaspoon coarsely ground pepper |
dash celery seed |
1 small onion, peeled and halved |
Directions:
1. In a large nonstick skillet, brown pork chops on both sides in oil. In a bowl, combine the cabbage, pineapple, parsley, dried onion, oregano, pepper and celery seed. Cut each onion half into eight wedges; place over pork chops. Top with cabbage mixture.
2. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender. Yield: 5 servings.
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