Orange-Spiced Pork Chops and Red Cabbage

Orange-Spiced Pork Chops and Red Cabbage
Servings: 4 Prep 10 mins Cook 30 mins


  • 1 1/4 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 pounds thin pork chops
  • 1 large orange
  • 2 tablespoons oil
  • 8 cups thinly sliced red cabbage
  • 6 green onions, sliced
  • 1 tablespoon sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup orange marmalade
  • 1 teaspoon mustard
  • 1 teaspoon all-purpose flour
  • 1/3 cup light sour cream

Make It

1. Combine ginger, allspice, pepper and nutmeg in small dish. Sprinkle total of 1 teaspoon on both sides of pork chops.

2. Peel rind from orange half, without the bitter white pith. Cut the rind into thin slivers. Squeeze juice from the orange. Bring 1 inch of water to simmering in a small saucepan. Add rind; cook for 1 minute. Drain.

3. Add 1 tablespoon oil to large saucepan. Add cabbage, green onions and 1 teaspoon spice mixture to pan; saute 8 minutes or until cabbage is wilted. Add 1/2 cup orange juice, sugar, 1 teaspoon salt and half the orange rind. Cover; simmer for about 15 minutes or until the cabbage is tender.

4. Cook the pork chops in the remaining 1 tablespoon oil in large nonstick skillet for about 4 to 6 minutes or until no longer pink in center, turning once. Remove to plate.

5. Combine 1/4 cup of the orange juice, orange marmalade, mustard, flour, remaining spice mix and remaining 1/4 teaspoon salt. Add to cabbage; cook, stirring, until thickened, about 30 seconds. Stir in the sour cream. Add pork; gently cook for 2 minutes to heat through. Garnish with the remaining orange rind. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 362, Fat, total (g): 15, chol. (mg): 58, carb. (g): 36, pro. (g): 25, sodium (mg): 805, Percent Daily Values are based on a 2,000 calorie diet.