Pork Chops with Cabbage Skillet

· 40 min · Pork · gluten-free, low-carb, high-protein

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Ingredients

• 3 (about 1 1/2 lb total) Boneless pork chops, about 1 inch thick
• 1 small head, about 1 1/2 lb Green cabbage, thinly sliced
• 1 medium Yellow onion, thinly sliced
• 3/4 tbsp Olive oil
• 1 1/4 tbsp Apple cider vinegar
• 1/4 cup Chicken broth
• 3/4 tsp Dried thyme
• 3/4 tsp Kosher salt
• 1/4 tsp Black pepper
• 3/4 tbsp Butter

Method (tap to check — screen stays awake)

1. Slice the cabbage into thin ribbons and the onion into thin strips.
2. Season the pork chops on both sides with half the salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat for 1 minute, until shimmering, then add the chops.
4. Sear the chops for 3-4 minutes per side, until golden brown, then move them to a clean plate; if the pan smokes, lift it off the burner briefly.
5. Add cabbage and onion to the skillet and cook over medium heat for 5-7 minutes, stirring now and then, until softened and lightly browned.
6. Pour in broth and vinegar, then scrape the browned bits from the pan with a wooden spoon; stir in thyme and remaining salt and pepper.
7. Nestle the chops into the cabbage, cover, and simmer over medium-low heat for 5-8 minutes until the pork reaches 145°F; remove the chops and rest 3 minutes so they stay juicy.
8. Stir butter into the cabbage over low heat for 1 minute, until glossy, then serve with the chops.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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