Photo of Skillet Pork and Cabbage by WW

Skillet Pork and Cabbage

PersonalPoints™ per serving
Total Time
1 hr 10 min
15 min
55 min
Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar.


All-purpose flour

1½ tbsp(s)

Table salt

¾ tsp(s), divided

Uncooked lean trimmed pork center loin

1 pound(s), 6 thin boneless pork chops

Uncooked red onion(s)

1 medium, thinly sliced

Reduced-sodium chicken broth

1 cup(s), divided

Fresh thyme

½ tsp(s), minced, or to taste

Black pepper

¼ pinch

Uncooked red cabbage

½ head(s), medium, coarsely shredded (about 4 cups)

Apple cider vinegar

1 tsp(s), or to taste

Garlic clove(s)

2 clove(s), large, MINCED


  1. Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
  2. Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side. Remove pork and set aside. (If necessary, cook pork chops in two batches.)
  3. Remove skillet from heat and coat with more cooking spray; add onion and garlic. Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes. Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon. Stir in thyme, pepper and remaining 1/2 teaspoon of salt. Return pork to skillet; sprinkle cabbage on top. Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes. Yields 1 pork chop and about 2/3 cup of vegetables per serving.


Garnish with fresh thyme.Toss in some shredded carrot and bell pepper for color and added flavour. You can also use green cabbage if you prefer.