This colorful dish makes a simple one-pan dinner, but if you want to go all German, add some buttered steamed potatoes to your plate.

Source: Midwest Living

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Credit: Jacob Fox

Recipe Summary test

hands-on:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine brown sugar, dry mustard and pepper; rub on both sides of pork chops. In an extra-large skillet, heat canola oil over medium-high. Add pork chops and cook 3 minutes per side until browned. Remove chops to a plate.

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  • Add beer to skillet, scraping up any browned bits. Stir in cabbage, thyme and salt. Bring to a boil; reduce heat to medium-low. Cover and cook 20 minutes, stirring occasionally. Stir in vinegar. Place chops on cabbage; cover and heat through, about 5 minutes.

Nutrition Facts

281 calories; fat 18g; cholesterol 49mg; saturated fat 6g; carbohydrates 12g; mono fat 1g; poly fat 2g; insoluble fiber 2g; sugars 6g; protein 17g; vitamin a 1081.5IU; vitamin c 55mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.2mg; folate 20.9mcg; sodium 1090mg; potassium 260mg; calcium 53mg; iron 1.5mg.
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