Dinner · American · 4 servings
Pork Chops with Cabbage and Onion
Seared boneless pork chops finished over sautéed cabbage and onion with a splash of apple cider vinegar and thyme. Distinct from the pork tenderloin + apples card. Public yield 4 servings (scaled from household 3). Source: Cook It Anyway · Chef Merin.
Prep 8 minCook 18 minTotal 30 mineasy
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Ingredients
Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line).
- 4 boneless pork chops (about 1.33 to 1.67 lb total)
- 2/3 head green cabbage, shredded
- 1 1/3 onion, sliced
- 1 1/3 tbsp avocado oil
- 1 1/3 tsp apple cider vinegar
- salt, to taste
- black pepper, to taste
- dried thyme, to taste
Grab first: Bagged shredded cabbage / plain coleslaw mix, boneless pork chops
Directions
- Season pork chops with salt, pepper, and thyme.
- Heat avocado oil in a large skillet over medium-high. Sear chops 3–4 minutes per side until cooked. Remove.
- Add onion and cabbage with a pinch of salt. Cook 6–8 minutes until wilted.
- Splash with apple cider vinegar. Return chops to warm 1–2 minutes.
- Serve chops over cabbage.
Source: Cook It Anyway · Chef Merin.
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