Pork Chop & Cabbage Skillet

Prep time: 15min
Total time: 40 min
Serves: 4
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
Per serving (1/4 of the recipe):
calories
360
fat
12 g
saturated fat
3 g
carbs
33 g
sugar
6 g
protein
31 g
cholestrol
1 mg
fibre
4 g
sodium
520 mg

Directions

  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.

  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.

  3. Stir in cabbage, apples and garlic. Cook covered 3 to 4 min.

  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.