- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 4
- boneless pork chops (approx. 1 1/4 lb/625 g)
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 1
- slice thick-cut bacon, thinly sliced
- 1 lb
- mini potatoes, quartered
- 500 g
- 2 tbsp
- apple cider vinegar
- 30 mL
- 5 cups
- napa cabbage, thinly sliced
- 1.25 L
- 1
- apple, coarsely chopped
- 2 cloves
- cloves garlic, minced
- 1/2 cup
- reduced sodium chicken broth
- 125 mL
- 1 tbsp
- chopped fresh parsley
- 15 mL
Directions
- Step 1
- Heat 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.
- Step 2
- Add 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.
- Step 3
- Stir cabbage, apples and garlic into the skillet. Cover and cook 3 to 4 min.
- Step 4
- Increase 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.
Tip
Add 1 tbsp (15 mL) finely chopped fresh thyme to skillet.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 360
- Fat:
- 12 g
- Saturated Fat:
- 3 g
- Carbs:
- 33 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 1 mg
- Protein:
- 31 g
- Sodium:
- 520 mg