Serve with baby red potatoes  Braised Pork Chops with Cabbage and Apples Serves 4 4 4-ounce lean pork chops without bone 1 tablespoon olive oil 1 small head red cabbage, thinly sliced 2 teaspoons thyme ¾ cup apple cider ½ cup low-sodium chicken broth 2 apples, peeled and thinly sliced 1. Brown pork chops lightly in hot olive oil, about two minutes each side. Transfer to a plate, set aside. 2. Add cabbage, thyme, cider, and broth to pan. Bring to a boil. 3. Cover, reduce to simmer, stirring occasionally, 5 minutes. 4. Add apples in a single layer and top with the pork chops. 5. Cover and cook on medium heat until the pork chops are tender but not dry, about 8-10 minutes. 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 The secret to perfect pork chops is to start with a thicker center-cut loin chop. They are finished cooking when they are firm to the touch and their juices are slightly pink.
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