Skillet Pork Chops with Cabbage
Source of Recipe
List of Ingredients
4 thick bone-in center-cut pork loin chops (2 1/2 pounds total)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 yellow onion, thinly sliced
1 clove garlic, chopped
1/2 large head green cabbage, cored and very thinly sliced with a mandoline or chef’s knife
1 apple (any kind), peeled, cored, and cut into bite-sized chunks
1 teaspoon caraway seeds, optional
3 tablespoons chopped fresh parsley
10-inch oven-safe skillet
1. Heat the oven to 400°F.
2. Sear the pork chops: Sprinkle the pork all over with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat a 10-inch oven-safe skillet over medium-high heat for 1 minute. Add 2 tablespoons of the oil and when it is hot, add the pork chops in one layer.
Sear for 3 minutes without disturbing. Turn and cook 2 minutes more. Transfer to a plate or bowl.
3. Cook the cabbage: Add the remaining 1 tablespoon oil to the pan over medium heat. Add the onion, garlic, and cabbage, along with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about 3 minutes, stirring until the cabbage is completely coated with oil.
Continue cooking, stirring occasionally, for 15 minutes. Add the apples, caraway seeds (if using), and 2 tablespoons of the parsley. Cook, stirring occasionally, for 10 minutes more, or until the cabbage is very tender and wilted.
4. Finish cooking the pork chops: Set the pork chops on the cabbage and tip any juices from the bowl into the pan with the cabbage.