Skillet Pork and Cabbage
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Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar. Yield 1 pork chop and about 2/3 cup of vegetables per serving = POINTS® Value: 3
- Ready In:
- 1hr 10mins
- 1 1⁄2 tablespoons all-purpose flour
- 3⁄4 teaspoon table salt, divided
- 1 spray cooking spray
- 6 thin boneless pork chops
- 1 medium red onion, thinly sliced
- 2 medium garlic cloves, minced
- 1 cup reduced-sodium chicken broth, divided
- 1⁄2 teaspoon thyme, fresh, minced (or to taste)
- 1⁄4 teaspoon black pepper
- 1⁄2 medium head red cabbage, coarsely shredded (about 4 cups)
- 1 teaspoon apple cider vinegar (to taste)
- 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; 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.
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