It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pan-Seared Pork Chops with Braised Cabbage and Apples
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- #30653
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 bacon strips
2 tablespoons sugar
1 onion, chopped
2 pounds cabbage, shredded
2 apples, peeled, sliced
2 tablespoons vinegar
1/2 cup dry red wine
1/2 cup water
4 pork loin chops
2 tablespoons Dijon mustard
salt, to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
directions
Begin by cutting bacon into small pieces and frying in skillet. Add sugar, and stir for 2 minutes. Add onion, then cook for another 2 minutes. Stir in cabbage, apples, vinegar, and wine. Cover and cook over low heat for 10 minutes. Add water, and cook uncovered for 30 to 40 minutes. This dish can be served hot or cold.
Lightly coat pork chops with mustard. Salt and pepper the pork chops to taste. Heat oil in a large skillet over medium-high heat. Holding sideways, cook pork chops fat-side down until fat is browned. Lay chops flat, cover skillet and cook for 5 to 6 minutes. Flip chops over, replace cover and cook for another 10 minutes or until meat is no longer pink.
added by
internationalrecipes
nutrition data
385 calories, 16 grams fat, 33 grams carbohydrates, 25 grams protein per serving.
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reviews & comments
September 8, 2010
My kids were very impressed with this recipe...not sure what about it they loved so much, but they even ate the veggies no problem (usually a problem)... Hubby and I also liked a bunch (I added more salt and pepper to mine.) I like that I can use the fresh cabbage rather than canned sauerkraut, but you can't really tell the difference. I think the bacon helps a lot too.