- 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.