Pork Chops with Horseradish Cabbage and Cucumber Slaw - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Tender pork, piquant horseradish, and crunchy cabbage and cucumbers make for one seriously satisfying weeknight dinner.
Ingredients
- 1 tbsp. olive oil
- 4 small bone-in pork chops
- kosher salt
- Pepper
- 1/3 c. lowfat sour cream
- 2 tbsp. white wine vinegar
- 1 tbsp. prepared horseradish
- 1/4 c. roughly chopped fresh dill
- 1/4 small sweet onion
- 1/4 head savoy cabbage
- 1 bulb fennel
- 1/2 seedless cucumber
- Boiled potatoes
Instructions
- Heat oven to 425 degrees F. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork chops with 1/2 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5 to 6 minutes.
- Meanwhile, in a large bowl, whisk together the sour cream, vinegar, horseradish, and 1/4 teaspoon each salt and pepper. Stir in the dill and onion. Add the cabbage and fennel (if using) and toss to combine; fold in the cucumber.
- Serve the chops with the slaw and potatoes, if desired, and sprinkle with more dill, if desired.
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