PORK CHOPS WITH RED CABBAGE

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Pork Chops with Red Cabbage image

Steve Rose of Mesa, Arizona adds pineapple and sweet-and-sour cabbage to these tender chops to give them tangy flavor.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

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

Steps:

  • 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. , Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender.

Nutrition Facts : Calories 336 calories, Fat 8g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 67mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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