Skillet Pork and Cabbage
- 1 1/2 Tbsp all-purpose flour
- 3/4 tsp table salt, divided
- 1 1/2 pound(s) uncooked lean boneless pork chop(s), six thin pieces
- 4 spray(s) cooking spray
- 1 medium uncooked red onion(s), thinly sliced
- 2 clove(s), medium garlic clove(s), minced
- 1 cup(s) reduced-sodium chicken broth, divided
- 1/2 tsp fresh thyme, minced, or to taste
- 1/4 tsp black pepper
- 1/2 head(s), medium uncooked red cabbage, coarsely shredded (about 4 cups)
- 1 tsp apple cider vinegar, or to taste (optional)
- Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
- 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.)
- 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.
- 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.
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.