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Pork Chops with Cabbage ‘n’ Tomato

You won't believe the great flavor in this dish from William Babrick of Washington, Indiana. Tomato and sweet red pepper make it a feast for your eyes and your stomach!
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 2 boneless pork loin chops (4 ounces each)
  • 1/4 teaspoon olive oil
  • 1 medium onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 1 cup shredded cabbage
  • 1 small tomato, chopped
  • 1/3 cup reduced-sodium chicken broth
  • 1/8 to 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika


  • In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika.
  • Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160° and vegetables are tender.
Nutrition Facts
1 pork chop with 3/4 cup cabbage mixture : 202 calories, 7g fat (2g saturated fat), 55mg cholesterol, 286mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
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  • Pilarm86
    Mar 27, 2014

    Such a wonderful recipe. I used to make one similar to this one that had dried parsley but ran out of that. So sought this one out . Thank God I had all the ingredients although I added minced garlic and used pace mild salsa and spaghetti sauce. Its what I had on hand, and it came out great.. I paired it with brown rice and a kale salad from 5 dollar dinners on food network. It has shredded carrots, red onions , vinegar and mayo . It complimented the pork perfectly. Highly recommend this meal. The longer you simmer the pork and cabbage the better and softer it comes out.