Photo of Skillet Pork and Cabbage by WW

Skillet Pork and Cabbage

SmartPoints® value per serving
Total Time
1 hr 10 min
15 min
55 min
Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar.


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)


  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.


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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