Today's Special: Cider-Glazed Pork Chops with Cabbage and Apples

Prep. Time: 18mins., Cook Time: 32mins., Serves: 4

You'll Need:
3 cup(s) apple cider
1 cup(s) reduced-sodium chicken broth
1 Tbsp Dijon Mustard
2 tsp caraway seeds
2 1/2 tsp table salt, divided
2 tsp olive oil, extra virgin
1 1/4 pound(s) uncooked lean boneless pork chop(s), four 5 oz, 1-in-thick chops
1/2 tsp black pepper
2 large uncooked red onion(s), thinly sliced
2 large Granny Smith apple(s), peeled, diced
3 1/2 cup(s) shredded red cabbage

Instructions

• In a large bowl, combine cider, broth, mustard, caraway seeds and 1 teaspoon salt; set aside.
• Heat oil in a large nonstick skillet over high heat. Season pork with 1 teaspoon salt and pepper. Add pork to pan and cook until browned on both sides, flipping once, about 6 to 8 minutes total; remove pork to a plate .
• Add onions and remaining 1/2 teaspoon salt to same pan; cook, stirring often, until onions begin to brown, about 5 minutes.
• Stir apples into onions and nestle pork chops underneath onion mixture. Pour cider-broth mixture over top and bring to a boil; cook, uncovered, for 5 minutes.
• Add cabbage to pan; cook until wilted, stirring occasionally, about 2 minutes.
• Remove pork chops from pan; place on a cutting board to rest.
• Using a slotted spoon, remove cabbage mixture to a large shallow serving bowl; cover loosely with foil.
• Continue to boil cider mixture until it’s thick and syrupy, about 8 to 10 minutes. Serve pork and cabbage mixture drizzled with glaze. Yields 1 pork chop and about 1 1/4 cups apple-cabbage mixture per serving. 

Tip:  You can buy already shredded red cabbage in the produce section of most grocery stores.
Source: Weight Watchers