Pork Loins with Cabbage, Apples and New Potatoes


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This tasty dish is very low in fat because it is seasoned with thyme, garlic and apple cider vinegar.

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  • 2 tsp. olive oil
  • 4 thick cut (about 4 oz. each) lean boneless pork loin chops, fat trimmed
  • 1 lb. (1/2 head) red or green cabbage, cut into thin slices
  • 1 medium onion, quartered and cut into thin slices
  • 1 carrot, cut into thin slices
  • 1 rib celery, cut into thin slices
  • 1 tsp. chopped garlic
  • 2 Granny Smith apples, cored, quartered, peeled and cut into thin slices (about 2 C.)
  • 1 lb. new potatoes, halved
  • 1 tsp. dried thyme
  • Salt and freshly ground black pepper, to taste
  • 3 Tbs. apple cider vinegar

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In large Dutch oven or other large wide saucepan, heat olive oil. Add pork chops and cook over medium heat 5 minutes on each side. Transfer to side dish. In same pan, place cabbage, onion, carrot, celery and garlic; cook, stirring, until heated through, about 3 minutes. Add apples, potatoes, thyme, salt and pepper, to taste. Stir to blend.

Cover and cook, over medium-low heat, stirring occasionally until vegetables are tender, about 20 minutes. Uncover and tuck pork chops into vegetables and add any pork juices. Sprinkle with cider vinegar. Cover and cook until pork chops are reheated and cooked through, about 5 minutes. Serve each person a dish of vegetables with a piece of pork on top.

Yield: 4 servings

Nutritional Info: Per Serving: Calories: 338, Total Fat: 9 grams, Sat Fat: 3 grams, Carbohydrate: 38 grams, Sodium: 84 mg, Dietary Fiber: 7 grams, Protein: 28 grams

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