Prep 15 mins
Cook 50 mins
Hearty, stick to your ribs dinner. The cabbage and balsamic vinegar meld nicely.
- 2 teaspoons olive oil
- 1 head red cabbage, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 apple, cut into small chunks
- 1 teaspoon dried marjoram, crumbled
- 2 tablespoons balsamic vinegar
- 1 teaspoon olive oil
- 4 pork loin chops, well trimmed (1/2 inch)
- 1 teaspoon dried marjoram
- 1⁄4 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium chicken broth
- 1 tablespoon balsamic vinegar
- For Cabbage--.
- Heat oil in skillet over medium heat.
- Add cabbage, onion, apple, garlic and marjoram and cook until tender, stirring occasionally.
- Stir in balsamic vinegar.
- Season to taste with salt and pepper.
- For Pork--.
- Heat oil in another skillet over medium high heat.
- Season pork chops with salt and pepper.
- Rub with marjoram.
- Add pork chops to skillet and fry until cooked through, turning once, about 6 minutes.
- Transfer cabbage to platter.
- Place pork chops atop cabbage.
- In skillet pork chops were cooked in add chicken broth and balsamic vinegar.
- Stir with wooden spoon, scraping up any browned bits.
- Pour sauce over pork and serve.
A very interesting and different taste. My family all liked it. They couldn't eat all of theirs, but I could have eaten ALOT more.
Easy to prepare and great tasting recipe. I added a little fresh sage to the cabbage and a few sliced mushrooms to the gravy. Served it to company and they left with the recipe. No better compliment than that!
I made just the cabbage dish in this recipe this time and it was good and easy. The next day I mixed leftovers into a rice and black bean skillet dinner which was very tasty.