Pork Chops with Red Cabbage and Apples


Makes 3 servings


1 teaspoon Chinese five-spice powder*
1/2 teaspoon salt substitute
1/2 teaspoon black pepper
3 center-cut pork loin chops (4 to 5 ounces each), trimmed of fat
2 teaspoons olive oil
1 large Granny Smith apple, cored and sliced
2 tablespoons chopped shallots
1 teaspoon margarine
1/2 head red cabbage, grated (about 4 cups)
1 teaspoon sucralose-based sugar substitute
1/2 teaspoon red wine vinegar
1/2 teaspoon lemon juice
1/3 cup sugar-free applesauce (optional)

*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.


  1. Mix five-spice powder, salt substitute and pepper in small bowl. Sprinkle mixture evenly over pork chops; set aside. Heat oil 1 minute in large heavy nonstick skillet over medium heat. Place pork chops in skillet; barown 2 minutes on each side. Reduce heat to low. Cover; cook 15 to 20 minutes, turning occasionally until internal temperature of chops reaches 140°F.
  2. Place apple, shallots and margarine in another large nonstick skillet. Cook and stir over medium heat 4 to 5 minutes. Add cabbage, sugar substitute, vinegar and lemon juice. Cook and stir until cabbage is wilted and tender. Season to taste with additional salt substitute and black pepper.
  3. Serve pork chop with 1 cup cabbage mixture. Garnish with 2 tablespoons sugar-free applesauce, if desired.

Nutritional Information

Calories 236
Calories from Fat 37 %
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 47 mg
Carbohydrate 16 g
Fiber 5 g
Protein 22 g
Sodium 89 mg

Dietary Exchange

Fruit 1/2
Vegetable 1
Meat 3

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