Braised Pork Chops with Cabbage and Apples

Braised Pork Chops with Cabbage and Apples

By Brian Higginson, RD, CD
Clinical Nutrition Specialist

If you didn’t grow up with a family recipe for pork chops, well, we’re sorry. Here’s a heart-healthy version with all the elements from our childhoods: pork, apples, red cabbage, and potatoes. Sublime. Baby red potatoes make an excellent side dish. Serves 4.


  • 4 4-ounce lean pork chops without bone
  • 1 tablespoon olive oil
  • 1 small head red cabbage, thinly sliced
  • 2 teaspoons thyme
  • ¾ cup apple cider
  • ½ cup low-sodium chicken broth
  • 2 apples, peeled and thinly sliced


  1. Brown pork chops lightly in hot olive oil, about two minutes each side. Transfer to a plate, set aside.
  2. Add cabbage, thyme, cider, and broth to pan. Bring to a boil.
  3. Cover, reduce to simmer, stirring occasionally, 5 minutes.
  4. Add apples in a single layer and top with the pork chops.
  5. Cover and cook on medium heat until the pork chops are tender but not dry, about 8-10 minutes.

Per serving: 290 calories, 25 gm protein, 19 gm carbohydrate, 12 gm fat, 3 gm sat fat, 5 gm mono fat, 77 mg cholesterol, 3 gm fiber, 67 mg sodium

THE SEASONED COOK The secret to perfect pork chops is to start with a thicker center-cut loin chop. They are finished cooking when they are firm to the touch and their juices are slightly pink. 

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