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robin mcgregor: "so nice! the best pork ive ever had. i used balsa…" Read More
13Ingredients
30Minutes
140Calories
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Description
Perfect for an autumn or winter day, this skillet supper sends inviting aromas throughout the kitchen. Serve chops with cabbage and pears, and buttered rye bread.
Ingredients
US|METRIC
6 SERVINGS
- 6 New York (top loin) pork chops (1 1/2-inch thick)
- 2 tsp. oil
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. dried sage
- 1/4 tsp. dried thyme
- 2/3 cup water
- 2 slices bacon (diced)
- 10 oz. red cabbage (shredded)
- 1 onions (medium, peeled and sliced)
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 2 cups pears (sliced, about 2 large)
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Directions
- Heat oil in large nonstick skillet. Brown pork chops over medium-high heat. Season with salt, pepper, sage and thyme. Add 2/3 cup water to skillet, lower heat and cover; simmer gently 12-15 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Keep warm.
- Meanwhile, in another large deep skillet over medium heat cook bacon until just crisp. Stir in cabbage and onions, cook and stir for 5 minutes, until limp. Add 1/2 cup water, vinegar and brown sugar, stir to mix well. Add pears, bring to a boil. Lower heat, cover and simmer 8 minutes, until very tender.
- Serves 6.
- Wine suggestion: Serve with a chilled Viognier or slightly chilled Chardonnay.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium490mg20% |
| Potassium240mg7% |
| Protein2g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars14g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
robin mcgregor a year ago
so nice! the best pork ive ever had. i used balsamic vinegar instead of just vinegar and a tenderloin of pork with a smear of Dijon mustard on the top and cooked it in the oven in a foil parcel. I will definitely try it with chops though. so tasty.