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.



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;