A generous side of fresh veggies makes hearty comfort food lighter. Super-succulent pork chops and 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
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
Est. added sugars 9g
How to Make It
1. Preheat oven to 400 degrees 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 degrees 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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