- Level
- very easy
- Prep Time
- 15 min
- Total Time
- 40 min
- 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, finely 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
- 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 2 min. per side or until golden brown. Transfer to plate.
- Step 2
- Add bacon and potatoes to skillet. Cook covered, stirring occasionally, 5 to 6 min., or until potatoes are softened and caramelized. Add vinegar and scrape up any browned bits from bottom of skillet.
- Step 3
- Stir in cabbage, apples and garlic. Cook covered 3 to 4 min.
- Step 4
- Increase heat to medium-high. Stir in broth. Cover and cook 4 to 6 min. or until potatoes are almost tender. Return pork chops to skillet and cook covered 3 to 4 min., or until potatoes are tender and pork chops are cooked through. Sprinkle with parsley.
Tip
Add 1 tbsp (15 mL) finely chopped fresh thyme to skillet.
Nutritional Facts
- Per:
- Calories:
- 360
- Fat:
- 12
- Saturated Fat:
- 3
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 33
- Fibre:
- 4
- Sugar:
- 6
- Sugar Alcohols:
- Cholesterol:
- 1 mg
- Protein:
- 31
- Iron:
- Sodium:
- 520 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
