Author Notes
If you didn’t grow up with a family recipe for pork chops, well, we’re sorry. Here’s a heart-healthy version with all the elements from our childhoods: pork, apples, red cabbage, and potatoes. Sublime. Baby red potatoes make an excellent side dish. —Susan E. Levy
Ingredients
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4
4-ounce lean pork chops without bone
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1 tablespoon
olive oil
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1
small head red cabbage, thinly sliced
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2 teaspoons
thyme
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¾
apple cider
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½ cups
low-sodium chicken broth
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2
apples, peeled and thinly sliced
Directions
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Brown pork chops lightly in hot olive oil, about two minutes each side. Transfer to a plate, set aside.
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Add cabbage, thyme, cider, and broth to pan. Bring to a boil.
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Cover, reduce to simmer, stirring occasionally until wilted, 2-3 minutes.
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Add apples in a single layer and top with the pork chops.
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Cover and cook on medium heat until the pork chops are tender but not dry, about 8-10 minutes.
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Per serving: 290 calories, 25 gm protein, 19 gm carbohydrate, 12 gm fat, 3 gm sat fat, 5 gm mono fat, 77 mg cholesterol, 3 gm fiber, 67 mg sodium
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