Saturday, May 3, 2014


This is a recipe I got from Good Housekeeping Magazine at least a dozen years ago.

1 tsp olive oil
4 (3/4-inch thick) pork chops, trimmed of fat
3/4 tsp salt
1/4 tsp black pepper
1 large onion, sliced thin
1 bag (16-oz) shredded cabbage cole slaw mix
2 large (about 1 lb) Golden Delicious or Gala apples, cored and cut into 1/2-inch thick slices
12-oz red potatoes, cut into 1-inch pieces
3/4 cup apple cider
1/4 tsp dried thyme
1 tbsp cider vinegar

In a nonstick 12-inch skillet, heat the oil over medium-high heat until very hot. Add the pork chops and sprinkle with 1/4 tsp of the salt and half the pepper. Cook 8 minutes or until browned on both sides but still just slightly pink inside. Transfer to a plate and keep warm.

Add the onion to the skillet and cook, covered, over medium heat about 10 minutes until tender and golden in color - stirring occasionally.

Gradually stir the cabbage mix into the onion and cook 5 minutes.  Add the apples, potatoes, apple cider, thyme, along with the remaining salt and pepper. Heat mixture to boiling then reduce heat to medium-low and simmer, covered, 15 minutes or until the potatoes are tender.

Stir in the vinegar. Tuck the pork chops into the cabbage mixture and heat through.

Yield: 4 servings
Per serving: Approximately 380 calories, 46 g carbs, 26 g protein, 11 g fat (3 saturated), 7 g fiber

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