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Friday, May 23, 2008

*Pork Chops with Cabbage*

For those that are looking for other recipes, the links to them are on the right side of this page.
Hello everyone. Today is *Pork Chops with Cabbage*. This one is a good one. It's been a long time since I've made this, but its really good. I like fruit mixed in with various ingredients. Well, here is the recipe.


*Pork Chops With Cabbage*

Servings: 4

4 pork chops, trimmed
4 Tsp. Dijon mustard
3 Cups cabbage, cored and sliced
2 granny smith apples, peeled and grated
1/8 Tsp. salt
1 Tsp. Olive oil
1 Tbls. Olive oil
1 Tbls. fresh ginger,Chopped Fine
½ Tsp. ground cinnamon
¼ Tsp. ground cloves
1 Tbls. maple syrup
2 Tsp. cider vinegar

Brush both sides of pork chops with mustard and set aside. Toss cabbage, grated apples, and salt in large bowl.
In skillet with lid, warm 1 tsp. of olive oil over medium-low heat. Add ginger, cinnamon, and cloves. Stir 10-15 seconds until the smell rises.
Add cabbage-apple mixture and maple syrup. Stir, reduce heat to low, cover, and cook until ingredients are soft and cooked through, about 30 minutes. Meanwhile, heat remaining 1 tbls. oil in heavy skillet over medium-high heat.
Arrange pork in single layer. Cook, flipping halfway through, until no longer pink in the center, about 10 minutes.
Remove cover from cabbage, stir in vinegar, and raise heat to medium.
Cook until liquid mostly evaporates, 5 minutes. Serve each chop with a pile of cabbage. Garnish with apple slices, if desired.

Per Serving: 338 Cal (52% from Fat, 29% from Protein, 19% from Carb); 24 g Protein; 20 g Tot Fat; 6 g Sat Fat; 10 g Mono Fat; 16 g Carb; 3 g Fiber; 12 g Sugar; 68 mg Calcium; 2 mg Iron; 145 mg Sodium; 74 mg Cholesterol.

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