Recipe Image

Pork Chops with Red Cabbage and Pears

  • 30 m
  • 30 m
Diabetic Living Magazine
“The sweet-and-sour cabbage pairs deliciously with braised chops and juicy pears in this German-inspired dish.”


    • ¼ cup cider vinegar
    • 2 tablespoons packed brown sugar (see Tips)
    • ¼ teaspoon dried sage, crushed
    • 6 small pork loin chops (see Tips), cut ½ inch thick (about 2 pounds total)
    • ½ teaspoon dried thyme, crushed
    • ¼ teaspoon salt
    • ¼ teaspoon dried sage, crushed
    • ⅛ teaspoon ground black pepper
    • 2 teaspoons canola oil
    • 6 cups coarsely shredded red cabbage
    • 1 cup sliced onion
    • 2 medium pears, cored and sliced
    • Snipped fresh sage and/or thyme (optional)


  • 1 In a small bowl, combine cider vinegar, brown sugar, and ¼ teaspoon sage. Reserve 1 tablespoon of the mixture; set both mixtures aside.
  • 2 Trim fat from pork chops. Sprinkle pork with the dried thyme, the salt, ¼ teaspoon sage, and the pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 6 to 8 minutes or until pork is slightly pink in the center and juices run clear, turning pork chops once halfway through cooking and brushing with the 1 tablespoon vinegar mixture for the last 1 minute of cooking time. Remove pork chops from skillet; cover and keep warm.
  • 3 Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the pears to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top with pork chops; heat through. If desired, sprinkle chops with fresh sage and/or thyme.
  • Tips: Sugar Substitutes: Choose from Sweet 'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. PER SERVING WITH SUBSTITUTE: same as below, except 222 cal., 15 g carbo., 322 mg sodium. Exchanges: 0 other carbo.
  • To keep the sodium in this dish in check, look for natural pork, not enhanced pork.
ALL RIGHTS RESERVED © 2019 Printed From 11/17/2019