Pork Chops w/ Red Cabbage & Pears

Pork Chops with Red Cabbage and Pears
Enjoy the flavors of fall with pork chops paired with fall pears and red cabbage. The cider vinegar will keep the cabbage red. Look for pears and red cabbage at the Bergen County Farmers Market as the fall crop continues to be plentiful.

The Bergen County Farmers Market is open at One Bergen County Plaza, Hackensack, on Wednesdays this summer from 11:00 a.m. to 2:00 p.m
  • 1/4 cup cider vinegar
  • 2 Tbsp. packed brown sugar
  • 1/4 tsp dried sage, crushed
  • 6 small pork loin chops, cut 1/2 inch thick (about 2 pounds total)
  • 1/2 tsp dried thyme, crushed
  • 1/4 tsp salt
  • 1/4 tsp dried sage, crushed
  • 1/8 tsp ground black pepper
  • 2 tsp canola oil
  • 6 cups coarsely shredded red cabbage
  • 1 cup sliced onion
  • 2 medium pears, cored and sliced
  • Snipped fresh sage and/or thyme (optional)
  1. In a small bowl, combine cider vinegar, brown sugar, and 1/4 teaspoon sage. Reserve 1 tablespoon of the mixture; set both mixtures aside.
  2. Trim fat from pork chops. Sprinkle pork with the dried thyme, the salt, 1/4 teaspoon sage, and the pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 6 to 8 minutes or until pork is slightly pink in the center and juices run clear, turning pork chops once halfway through cooking and brushing with the 1 tablespoon vinegar mixture for the last 1 minute of cooking time. Remove pork chops from skillet; cover and keep warm.
  3. Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the pears to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top with pork chops; heat through. If desired, sprinkle chops with fresh sage and/or thyme. Makes 6 servings (each 1 chop and a scant 1 cup cabbage mixture).
Tips & Notes:
  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.
  • Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
  • To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Makes 6servings: 1 chop and a scant 1 cup cabbage mixture

Per Serving: 239 Calories, 4 g total fat, 323 mg sodium, 20 g carbohydrates, 4 g fiber, 30 g protein

Recipe adapted from EatingWell: Diabetic Living Online