Servings: 4

3 cup(s)apple cider 18 Points 3 cup(s)apple cider 18 Points
1 cup(s)reduced-sodium chicken broth 0 Points 1 cup(s)reduced-sodium chicken broth 0 Points
1 Tbsp Dijon Mustard 0 Points 1 Tbsp Dijon Mustard 0 Points
2 tsp caraway seeds 0 Points 2 tsp caraway seeds 0 Points
2 1⁄2 tsp table salt, divided 0 Points 2 1⁄2 tsp table salt, divided 0 Points
2 tsp olive oil, extra virgin 3 Points 2 tsp olive oil, extra virgin 3 Points
1 1⁄4 pound(s)uncooked lean boneless pork chop(s), four 5 oz, 1-in-thick chops 16 Points 1 1⁄4 pound(s)uncooked lean boneless pork chop(s), four 5 oz, 1-in-thick chops 16 Points
1⁄2 tsp black pepper 0 Points 1⁄2 tsp black pepper 0 Points
2 large uncooked red onion(s), thinly sliced 0 Points 2 large uncooked red onion(s), thinly sliced 0 Points
2 large Granny Smith apple, peeled, diced 0 Points 2 large Granny Smith apple, peeled, diced 0 Points
3 1⁄2 cup(s)shredded red cabbage 0 Points 3 1⁄2 cup(s)shredded red cabbage 0 Points

In a large bowl, combine cider, broth, mustard, caraway seeds and 1 teaspoon salt; set aside.
Heat oil in a large nonstick skillet over high heat.
Season pork with 1 teaspoon salt and pepper.
Add pork to pan and cook until browned on both sides, flipping once, about 6 to 8 minutes total; remove pork to a plate .
Add onions and remaining ½ teaspoon salt to same pan; cook, stirring often, until onions begin to brown, about 5 minutes.
Stir apples into onions and nestle pork chops underneath onion mixture.
Pour cider-broth mixture over top and bring to a boil; cook, uncovered, for 5 minutes.
Add cabbage to pan; cook until wilted, stirring occasionally, about 2 minutes.
Remove pork chops from pan; place on a cutting board to rest
Using a slotted spoon, remove cabbage mixture to a large shallow serving bowl; cover loosely with foil.
Continue to boil cider mixture until it’s thick and syrupy, about 8 to 10 minutes. Serve pork and cabbage mixture drizzled with glaze.
Yields 1 pork chop and about 1 ¼ cups apple-cabbage mixture per serving.