Pork Apple and Cabbage Skillet
Transform your weeknight dinner with this irresistible Pork Apple and Cabbage Skillet, a one-pan wonder that marries savory and sweet flavors in every bite. Perfectly seasoned boneless pork chops are seared to golden perfection, then simmered alongside caramelized Granny Smith apples, tender green cabbage, and a tangy apple cider vinegar glaze. A hint of cinnamon adds a warm, aromatic touch to this comforting dish, while fresh parsley provides a vibrant finish. Ready in just 45 minutes, this hearty, gluten-free recipe is ideal for busy evenings and pairs beautifully with a simple side of crusty bread or mashed potatoes. With its balance of protein, healthy greens, and a touch of fruity brightness, this skillet meal delivers wholesome comfort food at its finest.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces Granny Smith apples
- 1 piece yellow onion
- 0.5 head green cabbage
- 2 tablespoons apple cider vinegar
- 0.5 cup chicken broth
- 0.25 teaspoon ground cinnamon
- 2 tablespoons fresh parsley
Instructions
Season both sides of the pork chops with salt, black pepper, and paprika. Set aside to let the flavors settle.
Slice the apples into thin wedges, the onion into thin slices, and the cabbage into shreds. Set them all aside separately.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted and hot, add the pork chops.
Sear the pork chops for about 3-4 minutes per side, until golden brown. Remove from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet. Add the sliced apples and onions.
Cook the apples and onions for 5-6 minutes, stirring occasionally, until they are softened and lightly caramelized.
Add the shredded cabbage to the skillet. Stir and let it cook for 3-4 minutes until it starts to soften.
Pour in the apple cider vinegar and chicken broth, then sprinkle the cinnamon over the mixture. Stir well to combine.
Return the pork chops and their juices to the skillet, nestling them into the apple and cabbage mixture.
Cover the skillet and reduce the heat to low. Simmer for 10-12 minutes until the pork is fully cooked and the cabbage is tender.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 16.2 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 839 mg | 18% | |
*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.
