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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 Ingredients:
1 1/2 tablespoons all-purpose flour |
3/4 teaspoon table salt, divided |
1 spray cooking spray |
6 thin boneless pork chops |
1 medium red onion, thinly sliced |
2 medium garlic cloves, minced |
1 cup reduced-sodium chicken broth, divided |
1/2 teaspoon thyme, fresh, minced (or to taste) |
1/4 teaspoon black pepper |
1/2 medium head red cabbage, coarsely shredded (about 4 cups) |
1 teaspoon apple cider vinegar (to taste) |
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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