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Pork Chops With Red Cabbage

By: Doris Heath

"My mother was of German heritage, so we had pork and sauerkraut often, along with potatoes. The cranberry sauce in the recipe adds a great flavor surprise. --Doris Heath Franklin, North Carolina"

Rate/Review | Read Reviews (17)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 boneless pork loin chops, 3/4-inch thick
1 tablespoon vegetable oil
1/4 cup water
1 teaspoon cider vinegar
3 cups shredded red cabbage
1/2 cup applesauce
1/4 cup jellied cranberry sauce
1/4 teaspoon caraway seeds

Directions

In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes.
Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with pork chops. Cover and bake a 350 degrees F for 50-60 minutes or until pork is tender.