Pork, Cabbage and Apple Saute

Ingredients:
1 teaspoon olive oil
4 bone-in pork loin chops, 3/4-inch thick (about 6 ounces each), well trimmed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large onion, thinly sliced
1 bag (16 ounces) shredded cabbage mix for cole slaw
2 large Golden Delicious or Gala apples (about 8 ounces each), cored and cut into 1/2-inch-thick pieces
12 ounces red potatoes, cut into 1-inch pieces
3/4 cup apple cider
1/4 teaspoon dried thyme
1 tablespoon cider vinegar

Directions:
In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add pork chops; sprinkle with 1/4-teaspoon salt and 1/8-teaspoon pepper. Cook chops eight minutes or until golden on the outside and still slightly pink on the inside, turning over once. Transfer chops to plate; keep warm.

Add onion to skillet and cook over medium heat, covered, eight to ten minutes or until tender and golden, stirring occasionally. Gradually stir in cabbage mix and cook five minutes or until wilted. Add apples, potatoes, apple cider, thyme, and remaining 1/2-teaspoon salt and 1/8-teaspoon pepper, and heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are tender.

Stir in vinegar. Tuck chops into cabbage mixture and heat through.

Recipe makes four servings

Nutrition information per serving:
Calories: 380
Carbohydrates: 31g
Protein: 26g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 69mg
Fiber: 4g
Sodium: 535mg
Calories from fat: 23-percent