Pork and Cabbage Dinner
Elevate your weeknight meals with this comforting and flavorful Pork and Cabbage Dinner. Tender boneless pork chops are seasoned with smoky paprika and seared to golden perfection, then simmered with sautéed onions, garlic, and a vibrant medley of shredded green cabbage. A splash of apple cider vinegar and aromatic thyme infuse the dish with a tangy depth, while chicken broth keeps everything juicy and flavorful. Quick and easy to prepare in just 50 minutes, this one-pan wonder delivers hearty, wholesome goodness with minimal cleanup. Garnish with fresh parsley for a pop of color and serve warm to enjoy all the savory richness of this irresistibly satisfying skillet meal. Perfect for family dinners or meal prepping, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 medium head green cabbage
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 3 pieces garlic cloves
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Prepare the ingredients: Slice the cabbage into thin strips, dice the onion, and mince the garlic.
Season the pork chops with salt, pepper, and smoked paprika on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove and set aside on a plate.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and the butter. Once melted, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the shredded cabbage to the skillet. Stir well to coat the cabbage in the butter and oil mixture. Sprinkle with thyme, then pour in the chicken broth and apple cider vinegar.
Cover the skillet and cook for 10 minutes, stirring occasionally, until the cabbage is tender.
Uncover the skillet and nestle the seared pork chops back into the cabbage mixture. Spoon some of the liquid over the pork to keep it moist.
Cover again and let simmer for 10-12 minutes, or until the pork chops are cooked through (internal temperature of 145°F).
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving, if desired.
Serve warm, spooning cabbage and sauce over the pork chops.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.1 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
