All-purpose dressing:
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon pepper
3/4 cup red wine vinegar
2 tablespoons olive oil
1/2 teaspoon cumin
4 boneless lean boneless pork chops
1 medium onion, chopped
8 red potatoes, quartered
Salad:
1/2 cup red cabbage, sliced
2 cups green cabbage, sliced
3/4 cup carrots, shredded (about 4 carrots)
1 green apple, chopped
Mix the dressing. Pour about one-fourth of the mixture into a shallow bowl; reserve the rest for the cabbage salad. Dip the pork chops into the shallow bowl of dressing, turning to coat, and then sprinkle each chop with cumin. Place pork in a metal baking pan, cover with onion, and pour dressing used to dip pork over the top. Broil for about 7 minutes, turn, and broil for 6 minutes more.
Meanwhile, microwave potato quarters for 5-7 minutes, then place them under the broiler as the pork chops are being turned. Slice and shred salad ingredients and toss with remaining three-fourths of the dressing in a large bowl. Serve pork and potatoes along with salad.
Serves 4
Nutritional Analysis: Calories, 514; Fiber, 7.6 g; Fat, 17 g; Cholesterol, 75 mg; Sodium, 369 mg.
Source: National Cancer Institute
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