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Farm Fresh: Cabbage, pears cozy up to pork

Thursday, September 19, 2002

By Arlene Burnett, Post-Gazette Staff Writer

One of a cook's joys of being on vacation is lazing around on the beach and reading cookbooks and finding new recipes. We found today's Farm Fresh recipe in the October issue of Good Housekeeping magazine. Our first day home from vacation, we ran to the market to pick up what we needed for Pork Chops With Cabbage and Pears. In 35 minutes or so, we prepared this tasty dish, and what a success it was! The pork was tender and the ingredients blended deliciously.


  • 2 teaspoons olive oil, divided
  • 4 bone-in pork loin chops, 1/2- inch thick (about 6 ounces each)
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 medium onion
  • 2 medium red or green Bartlett pears, cored
  • 1 cup apple cider
  • 1/2 cup dry white wine
  • 1-pound package cabbage mix for coleslaw (we used fresh cabbage)
  • 2 teaspoon fresh thyme leaves

In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add pork chops; sprinkle with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook 7 minutes or until golden on the outside and still slightly pink on the inside, turning pork chops over once.

Thinly slice the onion. Cut pears into 3/4-inch wedges.

Transfer chops to plate. Reduce heat to medium. Add remaining oil to skillet. Cook onion, covered, 5 minutes or until softened. Increase heat to medium-high. Add cider and wine and heat to boiling. Cook 2 minutes or until sauce thickens slightly.

Add pears, cabbage, thyme and remaining salt and pepper. Cook, covered, 5 minutes or until pears and cabbage are tender. Return chops with any juice to skillet, heat through and serve. Makes 4 main-dish servings.

Nutritional analysis per serving: 375 calories; 25 grams protein; 31 grams carbohydrate; 17 grams total fat; 5 grams fiber; 75 mg cholesterol; 975 mg sodium.

Arlene Burnett can be reached at aburnett@post-gazette.com or 412-263-1577.

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