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).
German Pork Chops And Cabbage
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- #70578
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 lean pork loin chops
1 teaspoon olive oil
1 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
2/3 cup water
4 cups red cabbage, coarsely shredded
1 cup onion, sliced and separated into rings
1/2 cup water
1/4 cup vinegar
1/4 cup brown sugar, packed
2 cups pears, thinly sliced
directions
Heat oil in a large nonstick skillet over medium-high heat until hot. Quickly brown pork chops on both sides. Sprinkle with salt, sage, thyme and pepper.
Add the 2/3 cup water, cover and reduce heat to medium low. Continue cooking for 50-60 minutes or until pork is tender.
Spray a large saucepan or Dutch oven with nonstick cooking spray and heat over medium heat until hot. Add cabbage and onions and cook for 5 minutes.
Add the 1/2 cup water, vinegar and brown sugar and mix well. Cover and simmer for 15 minutes. Add pears and bring to boil.
Serve pork chops over cabbage.
added by
carlmiller
nutrition data
Nutritional data has not been calculated yet.
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