Skillet Pork and Cabbage
- Total Time
Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar.
all-purpose flour1 ½ Tbsp
table salt¾ tsp, divided
uncooked lean boneless pork chop(s)1 ½ pound(s), six thin pieces
cooking spray4 spray(s)
uncooked red onion(s)1 medium, thinly sliced
garlic clove(s)2 clove(s), medium, minced
reduced-sodium chicken broth1 cup(s), divided
fresh thyme½ tsp, minced, or to taste
black pepper¼ tsp
uncooked red cabbage½ head(s), medium, coarsely shredded (about 4 cups)
apple cider vinegar1 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.