Skillet Pork and Cabbage
0
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar.
Ingredients
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
Red onion
1 medium, thinly sliced
Garlic
2 clove(s), large, minced
Reduced-sodium chicken broth
1 cup(s), divided
Fresh thyme
½ tsp(s), minced, or to taste
Black pepper
¼ pinch(es)
Red cabbage
½ cup(s), coarsely shredded (about 4 cups)
Apple cider vinegar
1 tsp(s), or to taste
Instructions
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.
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