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German Pork Chops with Red Cabbage
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Serving Size:
6 center loin pork chops, cut 1/2-inch thick
2 teaspoons oil
1 teaspoon salt
1/4 teaspoon dried sage and thyme leaves
1/8 teaspoon pepper
2/3 cup water
2 slices bacon -- cut in 1-inch pieces
4 cups coarsely shredded red cabbage
1 cup onion slices
1/2 cup water
1/4 cup vinegar
1/4 cup packed brown sugar twin
1 cup sliced pears
Heat oil in a large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender.
Meanwhile, cook bacon in a Dutch oven until crisp. Add cabbage and onions. Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a boil. Serve pork chops on top of cabbage.
Per Serving: 23 Calories
1 fat gram
2 carbs
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