Pork Chop & Cabbage Skillet
Prep Time
Serves
Cooking Mode
Ingredients
1 tbsp olive oil
4 boneless pork chops (approx. 1 1/4 lb/625 g)
½ tsp salt
¼ tsp pepper
1 slice thick-cut bacon, thinly sliced
1 lb mini potatoes, quartered
2 tbsp apple cider vinegar
5 cups napa cabbage, thinly sliced
1 apple, coarsely chopped
2 cloves cloves garlic, minced
½ cup reduced sodium chicken broth
1 tbsp chopped fresh parsley
Ingredients
1 tbsp olive oil
4 boneless pork chops (approx. 1 1/4 lb/625 g)
½ tsp salt
¼ tsp pepper
1 slice thick-cut bacon, thinly sliced
1 lb mini potatoes, quartered
2 tbsp apple cider vinegar
5 cups napa cabbage, thinly sliced
1 apple, coarsely chopped
2 cloves cloves garlic, minced
½ cup reduced sodium chicken broth
1 tbsp chopped fresh parsley
Directions
1Heat oil in large skillet set over medium heat. Season pork chops with salt and pepper. Cook chops about 2 min. per side, or until golden. Transfer to plate.
2Add bacon and potatoes to skillet. Cover and cook, stirring occasionally, 5 to 6 min., or until potatoes are softened and caramelized. Add vinegar and scrape up browned bits from bottom of skillet.
3Stir cabbage, apples and garlic into the skillet. Cover and cook 3 to 4 min.
4Increase heat to medium-high. Stir in broth. Cover and cook 4 to 6 min. until potatoes begin to turn tender. Return pork chops to skillet. Cover and cook another 3 to 4 min., or until potatoes are fully tender and pork chops are cooked through, reaching an internal temperature of 71°C (160°F). Sprinkle with parsley to serve.
Tips
1
Add 1 tbsp (15 mL) finely chopped fresh thyme to skillet.
Disclaimer
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Personal Note
Personal Note