Braised Pork Chops With Cabbage And Apples

• 4 4-ounce lean pork chops without bone
• 1 tablespoon olive oil
• 1 small head red cabbage, thinly sliced
• 2 teaspoons thyme
• 3/4 apple cider
• 1/2 cups low-sodium chicken broth
• 2 apples, peeled and thinly sliced

1. Brown pork chops lightly in hot olive oil, about two minutes each side. Transfer to a plate, set aside.
2. Add cabbage, thyme, cider, and broth to pan. Bring to a boil.
3. Cover, reduce to simmer, stirring occasionally until wilted, 2-3 minutes.
4. Add apples in a single layer and top with the pork chops.
5. Cover and cook on medium heat until the pork chops are tender but not dry, about 8-10 minutes.
6. Per serving: 290 calories, 25 gm protein, 19 gm carbohydrate, 12 gm fat, 3 gm sat fat, 5 gm mono fat, 77 mg cholesterol, 3 gm fiber, 67 mg sodium

olive oil, head red cabbage, thyme, apple cider, lowsodium, apples

Taken from food52.com/recipes/24872-braised-pork-chops-with-cabbage-and-apples (may not work)