Pork chops with braised cabbage and raisins

PersonalPoints™ per serving
Total Time
19 min
5 min
14 min
You won't believe that you'll be able to get this delicious pork chops and braised cabbage dinner on the table in less than 20 minutes. You only need one skillet to cook both the pork and the cabbage, so cleanup will be as quick as it gets. The cabbage is cooked with apple cider, golden raisins, and fennel seeds, making it the perfect side to serve with any protein on a chilly autumnal day. The combination of pork, cooked onions and cabbage, and raisins in one bite is something that you or your guests won't soon forget. You'll find yourself putting this weeknight-friendly dinner on your weekly rotation soon enough.


Olive oil

2 tsp, divided

Uncooked lean boneless pork chop(s)

1 pound(s), 4 (1/4-lb chops), center-cut loin, trimmed

Ground cumin

½ tsp

Table salt

½ tsp, divided

Uncooked onion(s)

1 medium, thinly sliced

Uncooked red cabbage

3 cup(s), thinly sliced

Apple cider

½ cup(s)

Golden seedless raisins

¼ cup(s), chopped

Fennel seeds

¾ tsp, lightly crushed

Black pepper

¼ tsp

Apple cider vinegar

½ tsp


  1. Heat 1 teaspoon oil in large skillet over medium heat. Sprinkle chops with cumin and 1/4 teaspoon salt. Add chops to skillet and cook, turning once, until instant-read thermometer inserted into sides of chops register 145°F, about 6 minutes. Transfer to plate and keep warm.
  2. Add remaining 1 teaspoon oil to skillet. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add cabbage, cider, raisins, fennel seeds, and pepper and bring to boil. Reduce heat and simmer, stirring occasionally, until cabbage is crisp-tender, about 8 minutes. Stir in vinegar and remaining 1/4 teaspoon salt. Serve chops with cabbage.
  3. Serving size: 1 pork chop and ⅔ cup cabbage