Skillet pork and cabbage
¾ tsp, divided
Uncooked lean boneless pork chop(s)
1½ pound(s), six thin pieces
Uncooked red onion(s)
1 medium, thinly sliced
2 medium clove(s), minced
Reduced-sodium chicken broth
1 cup(s), divided
½ tsp, minced, or to taste
Uncooked red cabbage
½ head(s), medium, coarsely shredded (about 4 cups)
Apple cider vinegar
1 tsp, 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.