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Level
very easy
Prep Time
15 mins
Total Time
40 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, 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.

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Nutrition 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