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Pan-Roasted Pork Chops with Cabbage and Carrots

Photo: Jennifer Causey
Active time 18 mins
Total time 30 mins
Yield

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

A generous side of fresh veggies makes hearty comfort food lighter. Super-succulent pork chops are browned on the stovetop before being finished in the oven for tenderness. In company, 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

Ingredients

  • 4 (6-oz.) bone-in, center-cut pork chops
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 tablespoon unsalted butter
  • 2 cups chopped green and red cabbage
  • 1 1/2 cups diagonally sliced carrot
  • 1/2 teaspoon caraway seeds
  • 1/3 cup unsalted chicken stock (such as Swanson)
  • 1/4 cup apple cider vinegar
  • 3 tablespoons apple jelly
  • 2 tablespoons olive oil

Nutrition Information

  • calories 310
  • fat 16 g
  • satfat 4.6 g
  • monofat 7.9 g
  • polyfat 1.6 g
  • protein 24 g
  • carbohydrate 17 g
  • fiber 2 g
  • cholesterol 78 mg
  • iron 1 mg
  • sodium 459 mg
  • calcium 57 mg
  • sugars 12 g
  • Est. Added Sugars 9 g

How to Make It

  1. 1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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 degrees F for 12 minutes or until carrots are tender.
  4. 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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