Pork Chops and Cabbage with Cider Gravy

Cook pork chops, apple, and cabbage in apple cider to make this easy skillet supper.


Pork Chops and Cabbage with Cider Gravy


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Total Time: 45 mins
Servings: Makes 4 servings.
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Ingredients
 
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  • 4    pork chops, cut 1/2 inch thick (1-1/4 pounds total)On Sale
  •     Nonstick cooking sprayOn Sale
  • 1/2    medium head cabbage, shredded (3 cups)On Sale
  • 1  medium  carrot, coarsely chopped (1/2 cup)On Sale
  • 1    medium onion, cut into wedges (3/4 cup)On Sale
  • 1-1/4  cups  apple cider or apple juiceOn Sale
  • 1  tablespoon  cider vinegarOn Sale
  • 2 to 3  teaspoons  prepared horseradishOn Sale
  • 1    medium red or green apple, cored and sliced (1 cup)On Sale
  • 1  tablespoon  cornstarchOn Sale
  • 1  teaspoon  instant beef bouillon granulesOn Sale
  • 1/4  teaspoon  black pepperOn Sale

Directions
1.
Trim fat from meat. Spray an unheated, large skillet with nonstick spray. In the skillet brown chops over medium heat about 4 minutes on each side. Add cabbage, carrot, onion, 1 cup of the apple cider or juice, vinegar, and horseradish. Bring to boiling; reduce heat. Cover and simmer mixture for 7 to 8 minutes or until pork is done (160 degrees F) and cabbage is crisp-tender. Add red or green apple; cook for 2 to 3 minutes more.
2.
Transfer the chops and vegetables to a platter, reserving the liquid in the skillet; keep warm.
3.
For gravy, stir together the remaining 1/4 cup apple cider, cornstarch, bouillon granules, and pepper. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with the pork chops and the vegetables. Makes 4 servings.

Make-Ahead Tip
Shred cabbage and cut up carrot; refrigerate in plastic storage bags or containers up to 12 hours ahead.

Nutrition information
Calories 227, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 58 mg, Sodium 308 mg, Carbohydrate 21 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 50%, Vitamin C 50%, Calcium 6%, Iron 8%. Exchanges: Vegetable 2.5, Fruit .5, Lean Meat 2.5. Percent Daily Values are based on a 2,000 calorie diet
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