We had this for dinner last night and it was great! I used fairly thick pork chops so they were really tender and juicy.
Pork Chops with Cabbage ¡n Tomatoes
2 boneless pork loin chops (4 ounces each)
1/4 teaspoon olive oil
1 medium onion, chopped
1/2 cup chopped sweet red pepper
1 cup shredded cabbage
1 small tomato, chopped
1/3 cup reduced-sodium chicken broth
1/8 to 1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon paprika
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.
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.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Spring, 2009 submitted by William Babrick of Washington, Indiana.
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