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Photo of Skillet pork and cabbage by WW

Skillet pork and cabbage

4
4
4
SmartPoints® value per serving
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. Cooking the cabbage until it is tender and sweet will gain new fandom in your brood for the much maligned vegetable. Serve this winning combination over steamed brown rice to make the most of the tasty juices or try with a more traditional Irish side of boiled small red potatoes, also good for taking in flavorful juices. Most of the preparation time here is hands free cooking on the stove, making this dish a wonderful weekend dinner.

Ingredients

All-purpose flour

1½ Tbsp

Table salt

¾ tsp, divided

Uncooked lean boneless pork chop(s)

1½ pound(s), six thin pieces

Cooking spray

4 spray(s)

Uncooked red onion(s)

1 medium, thinly sliced

Garlic clove(s)

2 medium clove(s), minced

Reduced-sodium chicken broth

1 cup(s), divided

Fresh thyme

½ tsp, minced, or to taste

Black pepper

¼ tsp

Uncooked red cabbage

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

Apple cider vinegar

1 tsp, or to taste (optional)

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; set over medium heat. Add onion and garlic; cook until onion is translucent, stirring occasionally, about 5 minutes. Add 1/2 cup of broth to skillet; scrape up any browned bits of food on bottom of pan with a wooden spoon. Stir in thyme, pepper and remaining 1/2 teaspoon salt.
  4. 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. Drizzle with vinegar if desired. Yields 1 pork chop and about 2/3 cup vegetable mixture per serving.

Notes

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

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