Caraway-scented red cabbage combines with sautéed pork for this one-pot dinner. It’s quick and saves cleanup time. A sauce made with mustard, vinegar and orange marmalade coats the pork. Red cabbage flavored with apple cider and caraway seeds, makes a zesty, colorful side dish.
Saute the pork chops in a skillet, remove them to a plate and make the Caraway Cabbage in the same skillet.
Helpful Hints:
— 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.
———
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.
———
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.
About the Author
