Pork Chops with Red Cabbage

Prep/Total Time: 30 minutes

Yield: 5 servings

• 5 boneless pork loin chops (4 ounces each)
• 1 tablespoon olive oil
• 1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained
• 1 can (8 ounces) unsweetened pineapple chunks, drained
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried minced onion
• 1 teaspoon dried oregano
• 1/4 teaspoon coarsely ground pepper
• Dash celery seed
• 1 small onion, peeled and halved

1. In a large nonstick skillet, brown pork chops on both sides in oil. In a bowl, combine the cabbage, pineapple, parsley, dried onion, oregano, pepper and celery seed. Cut each onion half into eight wedges; place over pork chops. Top with cabbage mixture.
2. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear and onions are tender.

Nutrition: (1 pork chop with 1/2 cup cabbage mixture) 336 calories, 8 g fat, 2 g saturated fat, 57 mg cholesterol, 67 mg sodium, 43 g carbohydrate, 1 g fiber, 23 g protein.

Comments: This complete meal has a lot of sweet and salty taste with the cabbage and pineapple combined with the pork chop. We cut out the bone from our pork loin chops to make them boneless.