Pork Chops, Cabbage And Apples
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large thick pork chops, trimmed of all fat
- 1large onion, chopped
- 2large cloves garlic, minced
- 1pound cabbage, coarsely shredded
- 2large apples, unpeeled and diced
- 2teaspoons minced fresh ginger
- 1tablespoon ground coriander seed
- ½cup dry red wine
- 2teaspoons grated lemon rind
- Freshly ground black pepper to taste
Nutritional analysis per serving (3 servings)
523 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 10 grams dietary fiber; 23 grams sugars; 45 grams protein; 143 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In hot skillet, brown chops in their fat. Drain excess.
- Step 2
Add onion and garlic and saute until onions are soft.
- Step 3
Add cabbage, apples, ginger, coriander, wine, lemon rind and pepper. Cover and cook over medium heat 15 minutes. Stir in cabbage. Cook 5 minutes more, stirring occasionally.
- Step 4
At this point you may choose to freeze the dish. If not continue cooking the chops 10 to 15 minutes more until done. If the dish is frozen, defrost to serve and cook chops over low heat until done and heated through.
- Step 5
While chops are cooking prepare brussels sprouts and pasta. Allow 2 ounces of rotini or other spiral macaroni per serving.
Private Notes
Comments
Step 3 should read "Stir in wine" - not "Stir in cabbage" - ?
Step 4 - Should you remove the ingredients from the pan, except the pork chops, while you continue to cook the chops?
Eliminate Step 5 - doesn't make any sense.
These recipe has nothing to recommend it and should be removed from the site. The recipe is error-ridden and the result is quite unattractive. There are many ways to use these same ingredients and get a much better result. (Saute apple slices; omit red wine which turns dish grey.) As it stands, it's good way to ruin some pork chops.
This is the first recipe I’ve made from NYT cooking that I would describe as “a no.” Should’ve read the reviews first.
I browned the chops in about 1 tablespoon of Vegetable oil. Removed them to a warm plate, then sauteed lightly two large shallots chopped, plus two peeled and sliced large apples to the pan. I added about a 1/3 cup of chicken broth, returned chops to the pan and threw in coarsely cut cabbage and cooked on very low heat (so as not to over cook the chops) added salt and pepper to taste, stirred around until cabbage was to desired doneness. and served. It was very tasty. Very revised recipe.
This is the first recipe I’ve made from NYT cooking that I would describe as “a no.” Should’ve read the reviews first.
Wish I had read reviews imstead of jusrt primtig recipe. Bad, bad instructions. Waste of time and ingredients.
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