To serve, arrange the slaw on plates and top with a pork chop and pan juices. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer. Add chicken broth and return chops to the pan and nestle them into the vegetables. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 4-5 minutes. Mix together the onion soup, diced tomatoes, chicken broth, salt, pepper, garlic powder and oregano. In a large casserole dish layer cabbage, green pepper and onion. Brown the pork chops in the olive oil on top of the stove. Arrange the pork chops on top of cabbage mixture, stacking to fit. 1 cup shredded cheddar cheese or cheese of your choice. Toss together well to evenly distribute spices. Add 2 tablespoons of the oil and when it is hot, add the pork chops in one layer. Heat a 10-inch oven-safe skillet over medium-high heat for 1 minute. Add the chops and pan-fry them for about two minutes on each side. Place roast in slow cooker over cabbage mixture. In a large skillet over high heat, heat oil and brown roast on all sides. Evenly sprinkle roast with remaining salt and the pepper. Add remaining ingredients excluding pork chops. Sprinkle the pork all over with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add oil to a large skillet over medium-high heat. In a 5-quart slow cooker, combine cabbage, apples, onion, brown sugar, apple cider vinegar, apple juice, and 1/2 teaspoon salt mix well. Add the apple slices and then sprinkle with brown sugar and cinnamon over the top. Add the chops and pan-fry them for about two minutes on each side or until they are lightly browned. Place the shredded cabbage, diced apples, and onion into your slow cooker. Add oil to a large skillet over medium-high heat. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Ingredients Directions Season the pork chops with salt and pepper and brush with kitchen bouquet set aside. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Add the chops and brown on both sides, 1 to 2 minutes per side. Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots. Combine jelly, vinegar, apple juice, and seasonings and. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Add cabbage and saute, stirring often, until cabbage begins to wilt. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Sage Pork Chops with Apple and Cabbage SlawĤ teaspoons chopped fresh sage or 1 1/2 teaspoons driedġ large Granny Smith apple, cut in 1/2, cored and slicedġ/2 head green or savoy cabbage, cored and thinly slicedĬombine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Combine 2/3 cup apple juice, vinegar, caraway seeds, and thyme in small bowl. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Stir onion mixture, cranberries, apple juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper into cabbage mixture.
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