Tuesday, March 29, 2011

Smoked Pork Chops with Red Cabbage and Potatoes

This is more or less as simple and quick as dinner can be. A true 30-minute meal.

5 medium Yukon Gold potatoes
1 jar prepared red cabbage
1 package boneless smoked pork chops (5 slices)
1 tbsp olive oil
1 package brown gravy mix
1 1/2 tbsp mustard

Peel the potatoes and cut into quarters. Cook in salted water for 12-15 minutes, drain. Put the red cabbage in a small sauce pan and heat over low heat until almost simmering. Keep warm. Cut the meat into 2 inch squares. Heat the olive oil in a skillet over medium-high heat. Add the meat and fry on all sides for about 10 minutes. Mix gravy mix with 1 cup of cold water. Add to meat and bring to a boil, stirring frequently. Simmer for 1 minute, remove from heat. Stir in the mustard and serve meat with potatoes and red cabbage.

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