Makes 4 servings
|Vegetable nonstick cooking spray|
|3||cups ready-to-use slaw mix|
|1/2||cup dried apples|
|4||(3 ounces each) boneless pork chops|
|1||teaspoon caraway seeds|
|1||can (14-1/2 ounces) fat-free reduced-sodium beef broth|
- Lightly coat 8X8-inch microwavable glass baking dish with cooking spray. Place 1-1/2 cups slaw mix in baking dish, distributing evenly. Sprinkle 1/4 cup of the dried apples over the slaw. Place chops on top of slaw-apple layer. Repeat for second layer. Sprinkle with caraway seeds.
- Pour broth over meat and vegetables. Cover with 9-inch square of waxed paper and microwave on HIGH for 30 minutes. (If the microwave has no turntable, turn casserole every 7 or 8 minutes.)
- Remove dish from microwave and let rest, covered, for 5 minutes.
- Serve each chop topped with cabbage and apple mixture. Drizzle each serving with 1/2 teaspoon honey and top with a pinch of cinnamon.
Accompany with boiled tiny "new" red-skinned potatoes and steamed green beans.
|Serving Size:||1 pork chop with 1/2 cup vegetables|
|Calories from Fat||23 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
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