Mommy's Time Out Magazine March 2018 - Page 11


Pork Chops with Cabbage and Tomato

This is a great dish to cook after St. Patrick's Day (or any time)! There’s no better way to use that extra cabbage you have left over from your St. Patrick’s Day meal.

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 4 servings


4 boneless pork loin chops (4 ounces each)

1/2 teaspoon olive oil

1 large onion, chopped

1 chopped sweet red pepper

2 cups shredded cabbage

2 small tomatoes, chopped

2/3 cup reduced-sodium chicken broth

1/4 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon paprika


1. In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika.

2. Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a meat thermometer reads 160° and vegetables are tender.

Nutritional Facts

1 pork chop with cabbage mixture : 202 calories, 7g fat (2g saturated fat), 55mg cholesterol, 286mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 24g protein.


from the Kitchen of Danielle Natowski