Pork Chops with Red Cabbage and Rhubarb | Midwest Living
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Pork Chops with Red Cabbage and Rhubarb

Pork Chops with Red Cabbage and Rhubarb

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  • Makes: 4 servings
  • Hands On 20 mins
  • Total Time 20 mins

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Usually you would pair apple with red cabbage and pork chops, but in this summer twist, we swapped in rhubarb. The whole meal is ready in 20 minutes.

Ingredients

  • 4 cups chopped red cabbage
  • 2 cups chopped rhubarb
  • 2 cloves garlic, minced
  • 2 teaspoons plus 1 tablespoon olive oil, divided
  • 3 tablespoons sugar
  • 1/2 teaspoon salt, divided
  • 3/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground black pepper
  • 4 5 - ounces pork rib chops

Directions

  1. In a large saucepan over medium heat, cook red cabbage, rhubarb and garlic in 2 teaspoons olive oil for 3 minutes, stirring frequently.
  2. Stir in sugar and 1/4 teaspoon salt. Cook 3 minutes more or until tender.
  3. Meanwhile, combine rosemary, pepper and remaining 1/4 teaspoon salt. Rub on both sides of chops. In a very large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook chops about 3 minutes per side or until internal temperature reaches 145 degrees F. Serve with cabbage mixture.

Nutrition Facts

(Pork Chops with Red Cabbage and Rhubarb)

Servings Per Recipe 4, chol. (mg) 47, sat. fat (g) 2, carb. (g) 18, Monounsaturated fat (g) 6, Fat, total (g) 10, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 353, Potassium (mg) 599, Riboflavin (mg) 0, Niacin (mg) 5, cal. (kcal) 238, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 18, calcium (mg) 110, pro. (g) 20, vit. A (IU) 851, iron (mg) 1, vit. C (mg) 45, Thiamin (mg) 0, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 13

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