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Sage-Crusted Boneless Chops on Braised Red Cabbage

4 servings

Nutritional Facts Per Serving

31.6 g
35.6 g
3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 418
  • Fat 16.4 g
    • Saturated  
    • + Trans 
  • Cholesterol 91 mg
  • Sodium   324 mg
  • Carbohydrate 35.6 g
    • Fibre   3 g
    • Sugars  
  • Protein 31.6 g
    • Vitamin A 6 %
    • Vitamin C 33 %
    • Calcium 6 %
    • Iron 19 %


For the cabbage, heat butter in a large pot set over medium heat. Add onions and cabbage and cook until just tender, about 3-4 minutes. Add remaining cabbage ingredients and bring to a simmer. Reduce heat to medium-low, cover, and cook 20 minutes, or until cabbage is tender.

At this point you can start the pork by heating the oil in a large skillet set over medium-high heat. Combine flour and sage on a sided plate. Season pork with salt and pepper, and then dredge in flour, shaking off the excess. Add to skillet and cook 3-4 minutes per side, or until cooked through.

When cabbage is ready season to taste and then place a spoonful on each of 4 dinner plates. Place to pork chop on top of cabbage and serve.

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