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Pork Chop And Cabbage Casserole

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  Lean center cut pork loin chops 36 Ounce
  Pepper 1⁄2 Teaspoon
  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
  Water 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Pork Chop And Cabbage Casserole Recipe