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

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Recipe Summary

hands-on:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 10g; cholesterol 47mg; saturated fat 2g; carbohydrates 18g; mono fat 6g; poly fat 1g; insoluble fiber 3g; sugars 13g; protein 20g; vitamin a 851IU; vitamin c 45.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 5.3mg; vitamin b6 0.7mg; folate 17.6mcg; vitamin b12 0.3mcg; sodium 353mg; potassium 599mg; calcium 110mg; iron 1.4mg.
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