Rosemary Skillet Pork Chops with Quick Braised Cabbage

1. 1

   Heat oven to 425 degrees F. Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat.

2. 2

   Season the pork chops with 1/2 teaspoon each salt and pepper and cook on one side until golden brown, 3 to 4 minutes.

3. 3

   Turn the chops, scatter the garlic and rosemary around the chops and cook for 2 minutes more.

4. 4

   Transfer the skillet to the oven and roast until the chops are just cooked through, 6 to 8 minutes.

5. 5

   Let the chops rest for 5 minutes before serving.

6. 6

   Meanwhile, heat the remaining tablespoon oil in a second large skillet over medium heat.

7. 7

   Add the onion and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.

8. 8

   Add the cabbage, sugar, 2 tablespoons vinegar and 3 tablespoons water and simmer, covered, until nearly all the liquid has evaporated and the cabbage is just tender, 10 to 12 minutes; stir in the remaining vinegar.

9. 9

   Serve with the pork chops, garlic and rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.