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Pear Braised Pork Chops With Cabbage

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  Bosc pear/Anjou pear 1 Small
  Onion 1 Small
  Green cabbage 1⁄4 Pound
  Cornstarch 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Lean center cut loin pork chops 3⁄4 Pound, well trimmed (4 Pieces, 1/4 Inch Thick)
  Vegetable oil 1 Tablespoon
  Frozen apple juice concentrate 1⁄2 Cup (8 tbs), thawed
  Lemon juice 1 Tablespoon
  Caraway seeds 1⁄2 Teaspoon, lightly crushed

1. Core and peel the pear and chop it roughly. In a food processor with shredding blade, shred the pear, onion and cabbage.
2. In a shallow bowl, combine the cornstarch with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Dredge the pork lightly in the seasoned cornstarch, reserving the excess.
3. In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add the pork chops and cook 5 minutes per side.
4. Slowly add the apple juice concentrate and bring the liquid back to a boil. Reduce the heat to medium-low, cover and simmer 5 minutes. Remove the pork chops to a plate and cover loosely.
5. Add the shredded pear, onion and cabbage to the skillet. Increase the heat to medium-high and bring the mixture to a boil.
6. Meanwhile, in a small bowl, stir together the reserved cornstarch mixture and the lemon juice.
7. Add the caraway seeds, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and the cornstarch mixture, and stir until slightly thickened. Reduce the heat to medium-low, cover and simmer, stirring occasionally, 5 minutes, or until the cabbage is just tender.
8. Return the pork chops to the pan and cook them 1 to 2 minutes, or until heated through.

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Pear Braised Pork Chops With Cabbage Recipe