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Skillet Pork and Cabbage

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“Lean boneless pork chops are a versatile cut of meat. This recipe is Irish-inspired, terrific with a splash of cider vinegar. Yield 1 pork chop and about 2/3 cup of vegetables per serving = POINTS® Value: 3”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat.
  2. Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds.
  3. Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side.
  4. Remove pork and set aside. (If necessary, cook pork chops in two batches.)
  5. Remove skillet from heat and coat with more cooking spray; add onion and garlic.
  6. Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes.
  7. Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon.
  8. Stir in thyme, pepper and remaining 1/2 teaspoon of salt.
  9. Return pork to skillet; sprinkle cabbage on top.
  10. Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes.

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