A generous side of fresh veggies makes hearty comfort food lighter. Roasted carrots are paired with vastly underrated cabbage to create a vibrant vegetable medley that is equal parts flavorful and nutritious. Aromatic caraway lends earthiness while apple jelly adds a sweet contrast to the finishing sauce. This meal is pretty enough to showcase, yet fast enough for weeknight cooking. Enjoy it with a side of wild rice or roasted potatoes for a well-balanced meal the whole family will love.

Adam Hickman
Recipe by Cooking Light March 2017


Credit: Jennifer Causey

Recipe Summary

18 mins
30 mins
Serves 4 (serving size: 1 pork chop, 3/4 cup cabbage mixture, and 1 1/2 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Sprinkle pork chops evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large ovenproof skillet over medium-high heat. Add pork chops; cook 4 minutes per side or until desired degree of doneness. Remove from pan; cover to keep warm.

  • Add cabbage, carrot, caraway seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan. Stir in stock, scraping bottom of pan to loosen browned bits. Cover and place pan in oven. Bake at 400°F for 12 minutes or until carrots are tender.

  • Remove cabbage mixture from pan; cover to keep warm. Add vinegar, apple jelly, and oil to pan; bring to a boil over medium-high. Cook 3 minutes or until slightly reduced and smooth, stirring with a whisk. Divide pork chops and cabbage mixture among 4 plates. Drizzle evenly with vinegar mixture.


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Nutrition Facts

310 calories; fat 16g; saturated fat 4.6g; mono fat 7.9g; poly fat 1.6g; protein 24g; carbohydrates 17g; fiber 2g; cholesterol 78mg; iron 1mg; sodium 459mg; calcium 57mg; sugars 12g; added sugar 9g.