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Nutrition Facts
Serving Size 337 g
(Approx. 6 Servings)
Amount Per Serving
Calories 490 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 550 mg 23%
Total Carbohydrate 26 g 9%
Dietary Fiber 3 g 12%
Sugars 11 g
Protein 32 g
Vitamin A 2% Iron 15%
Vitamin C 60% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Pork Chops With Cabbage
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 Lb H-E-B Bone-In Pork Ribeye Chops, cut 1-inch thick
1 Tsp thyme
1 Tsp salt
1 Tbsp black pepper
1/2 cup(s) all purpose flour
8 cup(s) red cabbage, thinly sliced
1 medium Rome apple, cored, halved, and thinly sliced
2 Tbsp vegetable oil
1/2 cup(s) Cabernet Sauvignon
3 Tbsp sugar
3 Tbsp balsamic vinegar
1/4 cup(s) shallots, finely chopped
1 cup(s) H-E-B Reduced Sodium Beef Broth
1 Tsp corn starch
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Heat oven to 325°F.
Season pork with thyme, salt and pepper; dredge in flour to coat both sides.
Slice cabbage and apple thinly and set aside.
Heat oil in a large nonstick skillet over high heat; sear pork chops 2-3 minutes per side.
Lay pork chops in a 3-quart casserole or 9 x 13-inch baking dish in a single layer.
Return same skillet to heat; add wine and stir to loosen and combine any browned bits left in bottom of skillet. Boil 2 minutes to reduce wine slightly.
Add sugar, vinegar and shallots; stir until sugar is dissolved.
Combine broth and cornstarch; stir into skillet mixture until thickened, about 1 minute.
Toss cabbage and apple in skillet with sauce; season with salt and pepper.
Spread sauce mixture with cabbage and apple over pork chops in baking dish.
Bake 20 minutes or until pork reaches an internal temperature of 155°F and cabbage is tender. Pork should have a light pink blush in the center. Serve hot.



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