Prep. Time 15 mins
Cooking Time 1 hr, 25 mins - 1 hr, 30 mins
Yields 4 servings
PreparationWhat You Need 3 tbsp (42.6 g) butter*
4 pork chops, 1 1/2 in (4 cm) thick
3 tbsp (42.6 g) butter
1 onion, chopped
1 head cabbage, cut in six wedges
12 dried apricots
2 cloves garlic, chopped
pepper, to taste
1/2 cup (125 ml) orange juice
Instructions Melt 3 tbsp (45 mL) of butter in a pan and brown chops over low heat for 3 minutes on each side. Set aside.
Heat 3 tbsp (45 mL) of butter in Dutch oven and cook onion for 4 to 5 minutes, until transparent. Add cabbage, apricots and pork chops. Add chopped garlic, season with salt and pepper and add orange juice. Add 2 cups (500 mL) water, cover and cook in a 375 °F (190 °C) oven for 45 minutes.
Reduce temperature to 300 °F (150 °C), remove cover and cook for 30 minutes longer.
Serve in the Dutch oven with cabbage and apricots. If desired, you can also reduce cooking juices to serve with this dish, but it is delicious as is.
*Butter is used twice in this recipe.
Per serving Energy: 435 Calories
Protein: 25 g
Carbohydrate: 21 g
Fat: 29 g
Calcium: 13 % / 139 mg