Pork Chops With Red Cabbage and Pears

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

Prep/Cook Time: 30 Minutes, Servings: 6

Ingredients

• ¼ cup cider vinegar
• 2 tablespoons packed brown sugar or brown sugar substitute equivalent to 2 tablespoons brown sugar
• ½ teaspoon dried sage, crushed, divided
• 6 small pork loin chops, cut ½ inch thick (about 2 pounds)
• ½ teaspoon dried thyme, crushed
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 teaspoons canola oil
• 6 cups coarsely shredded red cabbage
• 1 cup sliced onion
• 2 medium pears, sliced
• Snipped fresh sage and/or thyme (optional)

Directions

1. In a small bowl, combine cider vinegar, brown sugar (or substitute) 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, salt, the remaining 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 the pan; cover and keep warm.
3. Add red cabbage and onion to the pan. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the pears. 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.

Nutritional Information

Per Serving: 239 calories; 4 g fat (1 g sat, g mono); 70 mg cholesterol; 20 g carbohydrate; 30 g protein; 4 g fiber; 323 mg sodium; mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.