2 medium cooking apples
\n3 C. prepared cabbage slaw blend
\n1\/4 C. raisins
\n3\/4 C. apple cider, divided
\n2 T. maple-flavored pancake syrup
\n4 tsp. spicy brown mustard, divided
\n2 lean pork chops, 1″ thick
\nNonstick cooking spray, as needed
\n2 tsp. cornstarch<\/p>\n
Quarter and core apples. Chop 6 quarters. Reserve remaining 2 quarters for garnish (sprinkle with lemon juice to preven browning). Combine chopped apples, slaw blend, raisins, 1\/4 C. apple cider, syrup and 2 tsp. mustard in large saucepan. Cover and cook over medium heat 5 minutes or until cabbage is tender. Make a pocket in each pork chop by cutting horizontally through chop almost to bone. Fill each pocket with about 1\/4 C. cabbage-apple mixture. Keep remaining cabbage-apple mixture warm over low heat. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Brown pork chops about 3 minutes on each side. Add 1\/4 C. apple cider. Reduce heat to low; cover and cook 8 minutes or until pork is barely pink in center. Remove pork from skillet; keep warm. Add liquid from remaining cabbage-apple mixture to skillet. Combine remaining 1\/4 C. cider, 2 tsp. mustard and cornstarch in small bowl until smooth. Stir into liquid in skillet. Simmer over medium heat until thickened. Spoon glaze over chops and cabbage-apple mixture. Slice remaining 2 apple quarters; divide between servings.<\/p>\n
Yield: 2 servings
\nCalories: 490
\nFat: 12g
\nFiber: 7g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 medium cooking apples 3 C. prepared cabbage slaw blend 1\/4 C. raisins 3\/4 C. apple cider, divided 2 T. maple-flavored pancake syrup 4 tsp. spicy brown mustard, divided 2 lean pork chops, 1″ thick Nonstick cooking spray, as needed 2 tsp. cornstarch Quarter and core apples. Chop 6 quarters. Reserve remaining 2 quarters for garnish (sprinkle with lemon juice to preven browning). Combine chopped apples, slaw blend, raisins, 1\/4 C. apple cider, syrup and 2 tsp. mustard in large…<\/p>\n