Dinner in Minutes

Sweet, tangy sauce gives one-pot pork dish plenty of flavor

Caraway-scented red cabbage combines with sauteed pork for this one-pot dinner.
Caraway-scented red cabbage combines with sauteed pork for this one-pot dinner. TNS

Caraway-scented red cabbage combines with sauteed pork for this one-pot dinner. It’s quick and saves cleanup time. A sauce made with mustard, vinegar and orange marmalade coats the pork. Red cabbage flavored with apple cider and caraway seeds, makes a zesty, colorful side dish.

Saute the pork chops in a skillet, remove them to a plate and make the Caraway Cabbage in the same skillet.

Helpful hints:

If boneless pork chops are not available, use bone-in pork chops and cut the meat off the bone.

Any type of mustard can be used.


Prepare cabbage ingredients.

Make the pork.

Remove pork from skillet and make cabbage in same skillet.

Shopping list:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 small head red cabbage, 1 small bunch fresh parsley, 1 Granny Smith apple, 3/4 pound boneless, lamb loin chops, 1 small jar caraway seeds, 1 bottle apple cider vinegar, 1 small jar German mustard and 1 small jar orange marmalade.

Staples: canola oil, onion, sugar, salt and black peppercorns.

Linda Gassenheimer is the author of over 30 cookbooks including her newest, "The 12-Week Diabetes Cookbook." Listen to podcasts at www.880thebiz.com. Connect with Linda by email at Linda@DinnerInMinutes.com; on Facebook at @FoodNewsandViews; and on Twitter at @Lgassenheimer

Sweet Tangy Pork With Caraway Cabbage

Yield: 2 servings

Recipe by Linda Gassenheimer.

For pork:

3/4 pound boneless, pork loin chops, 1/2 inch thick

1 teaspoon canola oil

Salt and freshly ground black pepper

2 tablespoons German mustard

2 tablespoons orange marmalade

2 teaspoons apple cider vinegar

2 tablespoons chopped fresh parsley

For cabbage:

1 teaspoon canola oil

2 cups sliced onion

1 cup sliced Granny Smith apple

2 tablespoons sugar

1 cup water

3 cups sliced red cabbage

3 tablespoons apple cider vinegar

4 teaspoons caraway seeds

Salt and freshly ground black pepper

For the pork: Remove visible fat from pork. Heat oil in a large nonstick skillet over medium-high heat. Add pork and brown 3 minutes. Turn, sprinkle with salt and pepper, cover with a lid and cook 3 more minutes. While pork cooks, mix mustard, marmalade and vinegar together. Spoon on top of the pork and cook 2 more minutes. A meat thermometer should read 145 degrees, cook longer if necessary. Remove from skillet to a plate and cover with foil to keep warm.

For cabbage: Heat oil over medium-high heat in the same skillet. Add onion, stir and saute 2 minutes. Add apple, sugar, water and cabbage. Stir. Add vinegar and caraway seeds. Stir and bring to a boil, lower heat to medium, cover with a lid and simmer gently 10 minutes. Divide between 2 dinner plates and place one pork chop with sauce on each plate.

Nutrition | Per serving: 507 calories (20 percent from fat), 11.4 g fat, (1.9 g saturated, 5.2 g monounsaturated), 96 mg cholesterol, 45.6 g protein, 60.6 g carbohydrates, 8.9 g fiber, 366 mg sodium