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Weeknight Pork Chops with Braised Apples, Cabbage & Leeks

Weeknight Pork Chops with Braised Apples, Cabbage & Leeks

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WHAT YOU'LL NEED

  • 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 Fat11 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol65 mg
Sodium790 mg
Total Carbs33 g
Dietary Fiber4 g
Sugars15 g
Protein28 g
Calcium15 %
Iron10 %
Vitamin C45 %
Vitamin A4 %

Let's Get Cooking

  • 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.