Pork Chops with Red Cabbage and Pears

Servings: 6

Ingredients:

¼ cup cider vinegar
2 Tablespoons packed brown sugar
½ teaspoons dried sage, crushed, divided
6 small pork loin chops, cut ½ -inch thick
½ teaspoon dried thyme, crushed
¼ teaspoon salt
1/8 teaspoon ground pepper
2 teaspoons vegetable oil
6 cups red cabbage, coarsely shredded
1 cup red onion, sliced
2 medium pears, cored and sliced fresh sage and/or thyme (optional)

Directions:

  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, ¼ teaspoon sage, salt and pepper.
  3. In a very large skillet, heat oil over medium high heat, and add pork chops. Cook 6 to 8 minutes or until pork is slightly pink and center juices run clear, turning pork chops once halfway through cooking. Brush with 1 tablespoon of vinegar mixture for last 1 minute of cooking time. Remove pork from skillet.
  4. Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 3 to 4 minutes. Stir in the remaining vinegar mixture. Bring to boil; reduce heat and add pears. Top with pork chops; cover and heat just until pears are slightly softened. If desired, sprinkle chops with fresh sage/thyme.

Recipe courtesy of Maryland WIC Cookbook

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Recipe Category

30 minutes or less

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Pork Chops with Red Cabbage and Pears

Servings: 6

Ingredients:

¼ cup cider vinegar
2 Tablespoons packed brown sugar
½ teaspoons dried sage, crushed, divided
6 small pork loin chops, cut ½ -inch thick
½ teaspoon dried thyme, crushed
¼ teaspoon salt
1/8 teaspoon ground pepper
2 teaspoons vegetable oil
6 cups red cabbage, coarsely shredded
1 cup red onion, sliced
2 medium pears, cored and sliced fresh sage and/or thyme (optional)

Directions:

  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, ¼ teaspoon sage, salt and pepper.
  3. In a very large skillet, heat oil over medium high heat, and add pork chops. Cook 6 to 8 minutes or until pork is slightly pink and center juices run clear, turning pork chops once halfway through cooking. Brush with 1 tablespoon of vinegar mixture for last 1 minute of cooking time. Remove pork from skillet.
  4. Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 3 to 4 minutes. Stir in the remaining vinegar mixture. Bring to boil; reduce heat and add pears. Top with pork chops; cover and heat just until pears are slightly softened. If desired, sprinkle chops with fresh sage/thyme.

Recipe courtesy of Maryland WIC Cookbook

Nutrition Facts

6 serving per container

Serving size 1 pork chop

Amount Per Serving
Calories 320
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 200mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 14g
Includes 4g Added Sugars 8%
Protein 36g
Vitamin D 1mcg 6%
Calcium 57mg 4%
Iron 2mg 10%
Potassium 846mg 20%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.