Pork Chops With Cider Glaze And Cabbage

1. 1

   Generously season the pork chops with s & p. In the skillet over med-high heat, warm the olive oil. Add the pork chops and cook, turning once, until golden about 7 mins total. Transfer to a plate.

2. 2

   Add the cabbage to the skillet and cook, sitrring, until softened, about 7 minutes. Incrase the heat to high, pour the cider and vinegar over the cabbage, and boil until the liquid is reduced to about 1/4 cup, 8 -10 mins. Stir in the thyme.

3. 3

   Return the pork chops and any accumulated juices to the skillet and spoon the glaze over them. Cover, reduce the heat to med-low, and simmer until the pork is tender and barely pink inside, 3 - 5 mins.

4. 4

   Arrange the cabbage and pork chops on a platter, top with the glaze and serve immediately.

No additional tips available.