Pork Chops and Cabbage with Cider Gravy
- Trim fat from meat. Spray an unheated, large skillet with nonstick spray. In the skillet brown chops over medium heat about 4 minutes on each side. Add cabbage, carrot, onion, 1 cup of the apple cider or juice, vinegar, and horseradish. Bring to boiling; reduce heat. Cover and simmer mixture for 7 to 8 minutes or until pork is done (160 degrees F) and cabbage is crisp-tender. Add red or green apple; cook for 2 to 3 minutes more.
- Transfer the chops and vegetables to a platter, reserving the liquid in the skillet; keep warm.
- For gravy, stir together the remaining 1/4 cup apple cider, cornstarch, bouillon granules, and pepper. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with the pork chops and the vegetables. Makes 4 servings.
From the Test Kitchen
Shred cabbage and cut up carrot; refrigerate in plastic storage bags or containers up to 12 hours ahead.
Nutrition Facts (Pork Chops and Cabbage with Cider Gravy)
- Per serving:
- 227 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 58 mg chol. ,
- 308 mg sodium ,
- 21 g carb. ,
- 3 g fiber ,
- 24 g pro.