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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a large saucepan over medium heat, cook red cabbage, rhubarb and garlic in 2 teaspoons olive oil for 3 minutes, stirring frequently.

  • Stir in sugar and 1/4 teaspoon salt. Cook 3 minutes more or until tender.

  • 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°F. Serve with cabbage mixture.

Nutrition Facts

238 calories; 10 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 47 mg cholesterol; 353 mg sodium. 599 mg potassium; 18 g carbohydrates; 3 g fiber; 13 g sugar; 20 g protein; 0 g trans fatty acid; 851 IU vitamin a; 45 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 18 mcg folate; 0 mcg vitamin b12; 110 mg calcium; 1 mg iron;