Sweet, tangy sauce gives one-pot pork dish plenty of flavor

— If boneless pork chops are not available, use bone-in pork chops and cut the meat off the bone.

— Any type of mustard can be used.

Countdown:

— Prepare cabbage ingredients.

— Make the pork.

— Remove pork from skillet and make cabbage in same skillet.

Shopping List:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 small head red cabbage, 1 small bunch fresh parsley, 1 Granny Smith apple, 3/4 pound boneless, lamb loin chops, 1 small jar caraway seeds, 1 bottle apple cider vinegar, 1 small jar German mustard and 1 small jar orange marmalade.

Staples: canola oil, onion, sugar, salt and black peppercorns.

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SWEET TANGY PORK WITH CARAWAY CABBAGE

Recipe by Linda Gassenheimer

For pork:

3/4 pound boneless, pork loin chops, 1/2 inch thick

1 teaspoon canola oil

Salt and freshly ground black pepper

2 tablespoons German mustard

2 tablespoons orange marmalade

2 teaspoons apple cider vinegar

2 tablespoons chopped fresh parsley

For Cabbage:

1 teaspoon canola oil

2 cups sliced onion

1 cup sliced Granny Smith apple

2 tablespoons sugar

1 cup water

3 cups sliced red cabbage

3 tablespoons apple cider vinegar

4 teaspoons caraway seeds

Salt and freshly ground black pepper

For Pork:

Remove visible fat from pork. Heat oil in a large nonstick skillet over medium-high heat. Add pork and brown 3 minutes. Turn, sprinkle with salt and pepper, cover with a lid and cook 3 more minutes. While pork cooks, mix mustard, marmalade and vinegar together. Spoon on top of the pork and cook 2 more minutes. A meat thermometer should read 145 degrees, cook longer if necessary. Remove from skillet to a plate and cover with foil to keep warm.

For cabbage:

Heat oil over medium-high heat in the same skillet. Add onion, stir and saute 2 minutes. Add apple, sugar, water and cabbage. Stir. Add vinegar and caraway seeds. Stir and bring to a boil, lower heat to medium, cover with a lid and simmer gently 10 minutes. Divide between 2 dinner plates and place one pork chop with sauce on each plate.

Yield 2 servings.

Per serving: 507 calories (20 percent from fat), 11.4 g fat, (1.9 g saturated, 5.2 g monounsaturated), 96 mg cholesterol, 45.6 g protein, 60.6 g carbohydrates, 8.9 g fiber, 366 mg sodium.

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Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.