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Weeknight Pork Chops with Braised Apples, Cabbage & Leeks

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  • 1 Tbsp. (15 mL) Becel® Oil
  • 4 bone-in center-cut pork chops, (about 3/4-in/2 cm thick)
  • 3 cups (750 mL) thinly sliced green cabbage, (about 1/2 of a small cabbage)
  • 2 Gala apples or other sweet apples, cored and sliced
  • 2 Tbsp. (30 mL) cider vinegar
  • 1 package Knorr® Cream of Leek Dry Soup Mix

NUTRITIONAL INFORMATION

 

Amount per serving

Calories340
Total Fat11g
Saturated Fat3g
Trans Fat0g
Cholesterol65mg
Sodium790mg
Total Carbs33g
Dietary Fiber4g
Sugars15g
Protein28g
Calcium15%
Iron10%
Vitamin C45%
Vitamin A4%

  • 1 Heat oil in large deep skillet over medium-high heat and brown chops, turning once, 8 minutes. Remove chops from skillet; set aside.
  • 2 Stir cabbage, apples and vinegar into same skillet and cook, stirring occasionally, until apples are tender, about 8 minutes.
  • 3 Meanwhile, combine ingredients in bowl to prepare Knorr® Cream of Leek Dry Soup Mix according to package directions using 1% low fat milk and reducing water to 1 cup (250 mL). Stir into skillet and bring to a boil over medium-high heat. Return chops with juices to skillet and simmer until chops are done, about 5 minutes.
TIP: For wonderful flavor, try adding 1/2 tsp(2 mL) caraway seeds.
Each serving of this dish is a good source of fibre, calcium, and vitamin C.