- 1 small red cabbage, finely shredded
- 1 onion, thinly sliced
- 4 cloves
- 1 apple, cored and sliced
- 1/4 cup red wine vinegar
- 1/4 cup light brown sugar
- Salt and freshly ground black pepper
- 4 pork chops
- 2 tablespoons vegetable oil
- 1/2 cup dry red wine
- 1 can 8 ounces) whole berry cranberry sauce
- 3 tablespoons orange zest
Preheat the oven to 350 degrees F. Place the red cabbage, onion, cloves, apple, red wine vinegar and sugar in a casserole dish and season to taste. Cover and cook for 1 hour.
Meanwhile sauté the pork chops on both sides in the oil, until lightly browned. Add the red wine, cranberry sauce and orange zest and season with salt and pepper to taste. Cover and simmer gently for about 40 minutes, or until the pork chops are tender and glazed.
Serve the pork chops accompanied by the red cabbage.
Recipe reprinted by permission of Hamlyn. All rights reserved.
nutrition information per serving
405 calories; 11g total fat; 64mg cholesterol; 88mg sodium; 49g carbohydrates; 6g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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