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Photo of Skillet Pork and Cabbage by WW

Skillet Pork and Cabbage

3
Points® value
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
6
Difficulty
Easy
Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar.

Ingredients

All-purpose flour

1½ tbsp(s)

Table salt

¾ tsp(s), divided

Uncooked lean trimmed pork center loin

1 pound(s), 6 thin boneless pork chops

Red onion

1 medium, thinly sliced

Garlic

2 clove(s), large, minced

Reduced-sodium chicken broth

1 cup(s), divided

Fresh thyme

½ tsp(s), minced, or to taste

Black pepper

¼ pinch(es)

Red cabbage

½ cup(s), coarsely shredded (about 4 cups)

Apple cider vinegar

1 tsp(s), or to taste

Instructions

  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; add onion and garlic. Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes. Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon. Stir in thyme, pepper and remaining 1/2 teaspoon of 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. Yields 1 pork chop and about 2/3 cup of vegetables per serving.

Notes

Garnish with fresh thyme.Toss in some shredded carrot and bell pepper for colour and added flavour. You can also use green cabbage if you prefer.

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