Pork chops and applesauce may be what you're used to, but we think you'll take to this updated version with shredded cabbage and baked apple wedges.
What You Need
Original recipe yields 6 servings
6 cups shredded red cabbage (about 1/2 lb.)
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing
6 boneless pork chop s (1-1/2 lb.), 3/4 inch thick
1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
2 red apple s, cut into wedges
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Let's Make It
Heat oven to 400°F.
Place cabbage in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
Coat chops with coating mix as directed on package; place on baking sheet sprayed with cooking spray.
Bake chops and cabbage 30 min. or until chops are done (145°F) and cabbage is tender, stirring apples into cabbage mixture after 15 min. Remove from oven. Let chops stand 3 min. before serving with cabbage mixture.
Substitute boneless skinless chicken breasts for the pork chops, cooking until done (165ºF) and omitting the final 3-min. stand time.
Prepare using KRAFT Lite Zesty Italian Dressing.
Add 1 thinly sliced shallot to the cabbage mixture in prepared baking dish before drizzling with the dressing.
Any kind of cooking apple can be used to prepare this satisfying recipe. Try using Gala, Honeycrisp or Pink Lady apples.
Apple Preparation Tips
Because apples turn brown after they are cut, do not cut them up until just before using. For added color and texture, leave the peels on.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.