Pork Chop And Cabbage Casserole
|Lean center cut pork loin chops||36 Ounce|
|Vegetable cooking spray||1|
|Finely shredded cabbage||6 Cup (96 tbs)|
|Finely shredded red cabbage||2 Cup (32 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Finely shredded carrot||1 Cup (16 tbs)|
|Evaporated skimmed milk||1⁄4 Cup (4 tbs)|
|Frozen apple juice concentrate||2 Tablespoon, thawed and undiluted|
|Dijon mustard||1 Tablespoon|
|Cider vinegar||1 Tablespoon|
Trim fat from chops.
Rub chops with pepper.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chops, and cook 3 minutes on each side or until browned.
Remove chops from skillet.
Drain; pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Cook cabbages in boiling water 5 minutes.
Drain; transfer to a large bowl, and set aside.
Coat skillet with cooking spray; place skillet over medium-high heat until hot.
Add onion and garlic; saute until tender.
Add carrot, and saute 3 minutes.
Add carrot mixture to reserved cabbage; toss well.
Spoon half of cabbage mixture into a 13x9x2-inch baking dish coated with cooking spray.
Place chops over cabbage mixture; top with remaining cabbage mixture.
Combine milk and remaining ingredients; pour over cabbage mixture.
Cover and bake at 350° for 50 minutes or until chops are tender.