SKILLET PORK AND CABBAGE

By JoyceW-2

Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar.

NOTES:
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.

PointsPlus Value: 5
Yields 1 pork chop and 2/3 cup of vegetables per serving.

Ingredients

• 1 1/2 Tbsp all-purpose flour
• 3/4 tsp table salt, divided
• 1 1/2 pound(s) 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 thyme, fresh, 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)

Details

Servings 6
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

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.