Pork Chop & Cabbage Skillet
Prep Time
Serves
Cooking Mode
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, finely sliced
1 lb mini potatoes, quartered
2 tbsp apple cider vinegar
5 cups napa cabbage, thinly sliced
1 apple, coarsely chopped
2 cloves garlic, minced
½ cup reduced sodium chicken broth
1 tbsp chopped fresh parsley
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, finely sliced
1 lb mini potatoes, quartered
2 tbsp apple cider vinegar
5 cups napa cabbage, thinly sliced
1 apple, coarsely chopped
2 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 2 min. per side or until golden brown. Transfer to plate.
2Add 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.
3Stir in cabbage, apples and garlic. Cook covered 3 to 4 min.
4Increase 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.
Tips
1
Add 1 tbsp (15 mL) finely chopped fresh thyme to skillet.
Disclaimer
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Personal Note
Personal Note
