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Pork Chops Smothered Cabbage

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Submitted by charnack

YIELD

6 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

8 1.9
CUPS L RED CABBAGE
coarsely shredded
4 946
CUPS ML APPLES
chopped *
2 473
CUPS ML RED ONION
sliced
1 ½ 355
CUPS ML CHICKEN BROTH
¼ 59
CUP ML RED WINE VINEGAR
or cider vinegar
2 1E+1
TEASPOONS ML LEMON ZEST
grated
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
EACH EACH BAY LEAVES *
6 6
EACH EACH PORK RIBS
or loin chops, 3/4 inch thick (about 1-1/2 pounds) *
1 237
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped

Directions

Cover and cook all ingredients except pork chops, cranberry juice and parsley in Dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low.

Cook 20 minutes, stirring occasionally.

Trim fat from pork.

Stir cranberry juice into cabbage mixture; add pork.

Heat to boiling; reduce heat.

Cover and simmer about 45 minutes or until pork is tender.

Remove bay leaf.

Serve cabbage over pork chops. Sprinkle with parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 111 8% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 221mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 25% Vitamin C 135%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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