Pork chops with braised cabbage and raisins
2 tsp, divided
Uncooked lean boneless pork chop(s)
1 pound(s), 4 (1/4-lb chops), center-cut loin, trimmed
½ tsp, divided
1 medium, thinly sliced
Uncooked red cabbage
3 cup(s), thinly sliced
Golden seedless raisins
¼ cup(s), chopped
¾ tsp, lightly crushed
Apple cider vinegar
- 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.
- 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.
- Serving size: 1 pork chop and ⅔ cup cabbage