Pork Chops With Red Cabbage & Pears

Pork Chops with Red Cabbage and Pears

Pork Chops with Red Cabbage and Pears

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From: Diabetic Living Magazine

The sweet-and-sour cabbage pairs deliciously with braised chops and juicy pears in this German-inspired dish.

  •  Diabetic Living Magazine

Ingredients6 servings

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  • ¼ cup cider vinegar
  • 2 tablespoons packed brown sugar (see Tips)
  • ¼ teaspoon dried sage, crushed
  • 6 small pork loin chops (see Tips), cut ½ inch thick (about 2 pounds total)
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon dried sage, crushed
  • ⅛ teaspoon ground black pepper
  • 2 teaspoons canola oil
  • 6 cups coarsely shredded red cabbage
  • 1 cup sliced onion
  • 2 medium pears, cored and sliced

    Loose Bartlett Pears 1 Lb

    $1.99 for 1 item – expires today

  • Snipped fresh sage and/or thyme (optional)

    Organic Sage Fresh Sage 0.66 Oz

    $5.00 for 3 item – expires in 3 weeks

Preparation

  • Prep

  • Ready In

  1. In a small bowl, combine cider vinegar, brown sugar, and ¼ teaspoon sage. Reserve 1 tablespoon of the mixture; set both mixtures aside.
  2. Trim fat from pork chops. Sprinkle pork with the dried thyme, the salt, ¼ teaspoon sage, and the pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 6 to 8 minutes or until pork is slightly pink in the center and juices run clear, turning pork chops once halfway through cooking and brushing with the 1 tablespoon vinegar mixture for the last 1 minute of cooking time. Remove pork chops from skillet; cover and keep warm.
  3. Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the pears to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top with pork chops; heat through. If desired, sprinkle chops with fresh sage and/or thyme.
  • Tips: Sugar Substitutes: Choose from Sweet ‘N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. PER SERVING WITH SUBSTITUTE: same as below, except 222 cal., 15 g carbo., 322 mg sodium. Exchanges: 0 other carbo.
  • To keep the sodium in this dish in check, look for natural pork, not enhanced pork.
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Nutrition information

  • Serving size: 1 chop and a scant 1 cup cabbage mixture
  • Per serving: 239 calories; 4 g fat(1 g sat); 4 g fiber; 20 g carbohydrates; 30 g protein; 40 mcg folate; 70 mg cholesterol; 14 g sugars; 133 IU vitamin A; 27 mg vitamin C; 55 mg calcium; 1 mg iron; 323 mg sodium; 814 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings: 1½
  • Exchanges: 1 vegetable, ½ fruit, ½ other carb, 4 lean meat

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