*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was the first time I'd ever cooked with cabbage and I was a little confused about what "chopped cabbage" meant. I used a Savoy cabbage and cut it into bite-sized pieces. The pork turned out surprisingly moist and even though I didn't think I'd like the cabbage... my husband and I both enjoyed it. It did burn on the bottom but we both kind of liked the darker done cabbage. Next time I think I'll take the pork out at the end of the cook time (after cooking at a little lower temp to prevent burning) and then saute the cabbage just a little bit longer to get more caramelization on it.
Delicious! An excellent easy meal. I added an onion to the cabbage and cooked it on low(250) in my electric skillet. The chops are not dry at all and the worcheshire sauce lends a lovely aroma and flavour!
This recipe makes the pork extremely moist! I added a little onion to the cabbage. When I put the cabbage under the pork for the last fifteen minutes I added lots of sliced apples. I seasoned the pork with lemon pepper. Everyone I've served this to loves it!