Tuesday, January 20, 2009

Grapefruit Pork Chop Casserole with Red Skin Smashed Potatoes

Matt and I had his parents over for dinner tonight. I had three grapefruits that I received from work so I have been scouring the internet for a good recipe with grapefruit. Finally, I came across this simple, delicious casserole. The tartness of the grapefruit juice, paired with the mild flavor of the cabbage were a perfect match with the pork chops.

Grapefruit Pork Chop Casserole
(Serves 6)

1 Tbsp olive oil
1 1/2 tsp salt
1 Tbsp brown sugar
1 onion, chopped
6 loin pork chops, about 3/4" thick
1 1/2 cups fresh grapefruit juice
1 green cabbage, shredded (about 6 cups)
2 apples, cored, peeled, pared and diced
2 tsp caraway seeds

Pre-heat oven to 350 degrees. Heat oil in skillet. Add onion and cook until tender.

Add the pork chops chops, salt and pepper them and brown on both sides. Do not cook them all the way through.

Place the pork chops and onions in a four-quart casserole dish.

Add cabbage. Sprinkle with caraway seeds, salt, sugar and juice. Top with apples; cover and bake at 350 degrees for 30 minutes.

Red Skin Smashed Potatoes
8-10 small red skin potatoes
3 Tbsp. lite butter (Brummel & Brown works well)
1/2 C lite sour cream
1/3 C skim milk

After boiling and draining the potatoes, add the butter, sour cream and milk and mash with a potato masher or large fork. Be sure to leave the skins and some chunks of potato!

1 comment:

  1. What a great way to use grapefruit! I personally don't like the tartness but I should give it another try, especially in a savory dish...