Honey-Mustard Pork Chops and Red Cabbage with Ginger

Yesterday was Valentine’s Day and we were at Jim’s cousin’s house for a catered dinner.  The day before, we had this simple dinner from the Weight Watcher’s cookbook.  The pork was very good; cabbage, OK.  They both serve 4. 

Pork chops

Ingredients:

¼ C Dijon mustard

4 t honey

1 t cider vinegar

¼ t black pepper

4 (5oz) bone-in loin pork chops about 1” thick (mine were thicker, no bone)

Directions:

1.      To make marinade, stir together all ingredients except pork in a cup.

2.      Transfer marinade to large zip-close plastic bag; add pork.  Squeeze out air and seal bag; turn to coat meat.  Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.  (I marinated first thing in the am)

3.      Preheat broiler or grille.

4.      Remove chops from bag; discard marinade.  Place chops on the grille and cook about 6 minutes per side.

Cabbage

Ingredients:

2 t EVOO

½ red onion, thinly sliced

2 T minced peeled fresh ginger

4 C thinly sliced red cabbage

2/3 C reduced-sodium chicken broth

Directions:

1.      Heat oil in large skillet over medium heat. 

2.      Add onion and ginger; cook, stirring, until fragrant, about 1 minute. 

3.      Stir in cabbage and broth.

4.      Reduce heat and simmer, covered, stirring occasionally, until cabbage is tender, about 20 minutes.