I only made the cabbage - served with a grilled pork tenderloin. I made a few changes, but I don't think they really mattered. Used regular onion (didn't have a red one), used a yellow pepper instead of red and I substituted green beans for the carrots. I had some late season beans from the farmers market, but no carrots. I cut them in half lengthwise so they would cook. To cut fat I used a teaspoon of canola oil and a teaspoon of butter instead of the butter called for. I did cover to cook and near the end added two tablespoons of water to finish. I cooked longer than 5 minutes. It was delicious.
Pork Chops with Warm Cabbage Slaw
This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but it also makes a nice cool-weather side with simply cooked chicken or steak.
More From Sunset
- Calories: 492
- Calories from fat: 64%
- Protein: 26g
- Fat: 35g
- Saturated fat: 14g
- Carbohydrate: 18g
- Fiber: 3.7g
- Sodium: 642mg
- Cholesterol: 109mg
- 2 teaspoons vegetable oil
- 4 bone-in pork chops (7 oz. each)
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 2 tablespoons butter
- 4 cups sliced red cabbage
- 1/2 red bell pepper, thinly sliced
- 1/2 cup sliced red onion
- 1 green apple, peeled, cored, and thinly sliced
- 2 carrots, shredded
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 1. Heat oil in a large frying pan over high heat. Season pork chops with 1/2 tsp. each salt and pepper. Cook, turning once, until browned but still slightly pink in center, 5 minutes total. Transfer to a plate, tent with foil, and let rest.
- 2. Melt butter in the same pan. Cook cabbage, bell pepper, onion, apple, and carrots until just starting to soften, about 5 minutes. Mix in vinegar, sugar, and remaining 1/2 tsp. each salt and pepper. Serve with pork chops.
- Note: Nutritional analysis is per serving.
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