Pan-Seared Pork Chops With Braised Cabbage And Apples

Serving Size : 4

4 bacon strips, cut into small pieces
2 tablespoons sugar
1 chopped onion
2 pounds shredded cabbage
2 apples - peeled, sliced
2 tablespoons vinegar
1/2 cup dry red wine
1/2 cup water
4 pork loin chops
2 tablespoons Dijon mustard
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil

Fry bacon skillet. Add sugar, and stir for 2 minutes. Add onion, then cook
for another 2 minutes. Stir in cabbage, apples, vinegar, and wine. Cover
and cook over low heat for 10 minutes. Add water, and cook uncovered for
30 to 40 minutes. Lightly coat pork chops with mustard. Heat oil in a
large skillet over medium-high heat. Cook pork chops until browned. Lay
chops flat, cover skillet and cook for 5 to 6 minutes. Flip chops over,
replace cover and cook for another 10 minutes or until meat is no longer
pink.

Source: "Home & Garden TV -- Home Grown Cooking"
"Formatted for MasterCook by Nancy Berry"
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Per Serving (excluding unknown items): 308 Calories; 13g Fat (39.1%
calories from fat); 23g Protein; 22g Carbohydrate; 6g Dietary Fiber; 47mg
Cholesterol; 194mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 1/2 Vegetable; 1
1/2 Fat; 1/2 Other Carbohydrates.


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