Pork chops and cabbage, the updated version

This evening's meal was herbed pork chops, warm caraway cabbage with carrots, and green salad.  This is extremely low carb (3 grams per serving of pork and 12 grams per 3/4 cup of cabbage), so if you are trying to moderate your carbs, or keep the level constant, you might actually have to add something to this meal. As a matter of fact, we added some of our couscous salad from the other night to get the carbs to our constant level.

Both of these recipes are from the Idiot's Guide to Low Carb Meals.

Warm Caraway Cabbage with Carrots


1 Tbsp butter
8 cups green and red shredded cabbage and carrots (I used cole slaw mix)
1.25 tsp caraway seeds
1/3 cup golden raisins
3 Tbsp cider vinegar
1/4 cup apple juice

In a large shallow skillet, heat butter over high heat. Add cabbage mixture and stir-fry until just wilted, 2-3 minutes.  Add caraway seeds, raisins, and vinegar.  Stir-fry 1 minute. Add apple juice and continue cooking over high heat, stirring occasionally, until most of the juice is absorbed and cabbage is cooked, about 8 minutes. Season with salt and pepper to taste. Serve immediately.

Herbed Pork Chops


4 - 6 lean boneless pork chops, about 1/4 inch thick
2 Tbsp butter
1 onion, sliced
1 tsp dried oregano
1 tsp dried marjoram
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 tsp black pepper
1/2 cup water

Preheat oven to 350 degrees. Mix together oregano, marjoram, rosemary, thyme, garlic powder and black pepper.

Brown both sides of pork chops in butter.  Add sliced onion to the skillet.  Sprinkle herb mixture over pork chops. Add water and bake, covered, 30 minutes.